Korean Vegetable Soup

Ingredients

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

Method

1. Start by preparing your aromatics. Peel and finely chop 1 onion. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally and cook until the onion becomes translucent and soft, releasing a sweet aroma, about 5-7 minutes. Be careful not to let the onion brown, as this could alter the soup's delicate flavor.
2. While the onion is cooking, prepare your mixed vegetables. Use a mix of vegetables such as carrots, zucchini, mushrooms, and spinach, totaling 400 grams. Chop the vegetables into bite-sized pieces, ensuring even sizes for uniform cooking.
3. Once the onion is soft, add the chopped mixed vegetables to the pot. Stir them into the onions, coating them with the fragrant oil. Cook for about 3-4 minutes, allowing the vegetables to start softening and absorbing the flavors from the onion and oil.
4. Pour in 1.5 liters of vegetable broth, stirring to combine with the vegetables. Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, allowing the soup to simmer. Let it simmer until the vegetables are tender but still vibrant in color, which should take about 15-20 minutes. The vegetables should be soft enough to easily pierce with a fork but not mushy.
5. Taste the soup and season with fine sea salt and black pepper to your preference. Stir well and let it simmer for another minute to let the flavors meld together. If desired, finish with a drizzle of olive oil for added richness before serving.