Korean Vegetable Soup 3

Ingredients

• 400 gmixed vegetables — carrot celery potato
• 1onion
• 1.5 Lvegetable broth
• 2 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and releases a sweet aroma, about 5 to 7 minutes. Be careful not to let the onion brown, as this can alter the flavor of the soup.
2. Prepare 400 grams of mixed vegetables, ensuring they are cut into bite-sized pieces for even cooking. Add these vegetables to the pot with the softened onions. Stir well to coat the vegetables in the oil, allowing them to sauté for about 3 to 4 minutes. This step helps to enhance the natural flavors of the vegetables.
3. Pour in 1.5 liters of vegetable broth into the pot. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer gently, stirring occasionally, until the vegetables are tender but still hold their shape, which should take about 15 to 20 minutes.
4. Once the vegetables are cooked to your liking, taste the soup and season with fine sea salt and black pepper to taste. Remember, the goal is to enhance the flavors without overpowering them. Adjust the seasoning gradually, tasting as you go.
5. For a finishing touch, consider adding a small drizzle of olive oil to the soup just before serving. This adds a subtle richness and ties the flavors together. Serve the soup hot, ideally with a variety of side dishes for a complete Korean meal experience.