Pakistani 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 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 flavor to the soup.
2. While the onion is cooking, prepare 400 g of mixed vegetables. These can include carrots, potatoes, and green beans, cut into bite-sized pieces for even cooking. Once the onion is ready, add these vegetables to the pot. Stir them well to coat with the oil and onion mixture, allowing them to cook for about 3 to 4 minutes until they start to soften slightly.
3. Pour in 1.5 liters of vegetable broth into the pot, stirring to combine with the vegetables. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. The vegetables should become tender but not mushy, which you can check by piercing them with a fork; they should offer slight resistance.
4. After the vegetables have reached the desired tenderness, taste the soup and season it with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed throughout the soup.
5. Finish the soup by drizzling a small amount of olive oil over the top before serving. This adds a touch of richness and enhances the flavor. Serve the soup hot, ideally with fresh bread or naan, for a comforting meal that reflects the warmth of a Pakistani home kitchen.