Lebanese Vegetable Soup 2

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. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, 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 it brown, as this can introduce bitterness.
2. While the onion is softening, prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Consider the cooking times of each vegetable; for example, carrots and potatoes should be cut smaller than zucchini or bell peppers to ensure even cooking.
3. Add the mixed vegetables to the pot with the softened onion. Stir well to coat the vegetables in the fragrant oil and onion mixture. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften and their colors become more vibrant.
4. Pour in 1.5 liters of vegetable broth, ensuring all the vegetables are submerged. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer. Allow the soup to simmer until the vegetables are tender but not mushy, which should take about 15 to 20 minutes. The vegetables should hold their shape but be easily pierced with a fork.
5. Once the vegetables reach the desired tenderness, taste the soup and season with fine sea salt and black pepper to your preference. Stir well to distribute the seasoning evenly throughout the soup.
6. Finish the soup by drizzling a small amount of olive oil over the top before serving. This adds a rich flavor and a glossy finish. Serve the soup hot, with crusty bread or over rice, if desired, to soak up the broth.