Middle Eastern 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. Heat 2 tbsp olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally, cooking until the onion turns translucent and releases a sweet aroma, about 5-7 minutes. Be careful not to let it brown, as this can add an unwanted bitterness to the soup.
2. While the onion is cooking, prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Consider using a mix of carrots, zucchini, and bell peppers for a balance of flavors and textures. Add these vegetables to the pot once the onion is ready, stirring to coat them in the oil and onion mixture. Allow them to cook for about 3-4 minutes until they begin to soften slightly.
3. Pour in 1.5 L of vegetable broth, stirring to combine with the vegetables. Increase the heat to high until the broth begins to boil. Once boiling, reduce the heat to low, allowing the soup to simmer gently. This slow cooking will help the flavors meld together beautifully.
4. Simmer the soup for 20-25 minutes, or until the vegetables are tender but still hold their shape. You should be able to easily pierce them with a fork, but they should not be mushy. The broth will have taken on a rich, golden hue from the vegetables.
5. Taste the soup and season with fine sea salt and black pepper to your liking. Remember, the salt should enhance the natural sweetness of the vegetables without overpowering them. If desired, finish with a drizzle of olive oil for added richness before serving.