Middle Eastern 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. Begin by finely chopping 1 onion. Heat 2 tbsp of olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, allowing the onion to soften and become translucent, about 5-7 minutes. Be careful not to let it brown, as this can alter the soup's flavor profile.
2. While the onion is cooking, prepare 400 g of mixed vegetables. You can use a combination of carrots, zucchini, and bell peppers, cut into bite-sized pieces. Once the onion is ready, add these vegetables to the pot. Stir them into the onion and oil mixture, ensuring they are well-coated and begin to soften slightly.
3. Pour in 1.5 L of vegetable broth, stirring to combine with the vegetables. Increase the heat to high to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing the soup to simmer. This will meld the flavors and soften the vegetables further.
4. Check the vegetables after about 15 minutes. They should be tender but not mushy, retaining a slight bite. This texture is crucial for a satisfying soup experience, providing a contrast to the broth.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and let it simmer for another 5 minutes to allow the seasoning to integrate fully. Taste again and adjust if necessary, remembering that the flavors will continue to develop as the soup sits.
6. Finish the soup by drizzling a little more olive oil over the top before serving. This adds a rich, fragrant depth to the dish. Serve the soup hot, ideally with fresh bread on the side, and enjoy this comforting Middle Eastern home-cooked meal.