Lebanese 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. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 to 7 minutes. Be careful not to let the onion brown, as this could impart a bitter taste to the soup.
2. While the onion is cooking, prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Choose a variety of vegetables such as carrots, zucchini, and potatoes for a balanced flavor and texture. Once the onion is ready, add the mixed vegetables to the pot. Stir them well to coat with the oil and onion mixture, allowing them to begin releasing their flavors.
3. Pour in 1.5 liters of vegetable broth. Stir to combine the ingredients, ensuring that the vegetables are submerged in the broth. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to maintain a gentle bubble, which will help the vegetables cook evenly without becoming mushy.
4. Allow the soup to simmer until the vegetables are tender. You can test this by piercing the vegetables with a fork; they should offer slight resistance but not be hard. This usually takes around 20 to 25 minutes, depending on the size and type of vegetables used.
5. Once the vegetables are cooked to your liking, taste the soup and adjust the seasoning with fine sea salt and black pepper to taste. Remember, Lebanese cooking often relies on the cook's taste, so add salt gradually and taste as you go.
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 to the soup. Serve the soup hot, ideally with warm bread on the side, and enjoy sharing it with family or friends.