Pakistani 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. In a large pot, heat 2 tbsp 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. This step builds the fragrant base for the soup, crucial for depth of flavor.
2. Prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Add these vegetables to the pot with the softened onions. Stir well to coat the vegetables in the aromatic oil and onions, ensuring even cooking. This step ensures that the vegetables start to absorb the flavors from the base.
3. Pour in 1.5 L of vegetable broth into the pot, stirring to combine with the vegetables and onions. Increase the heat to bring the mixture to a gentle simmer. This will allow the vegetables to cook through and the flavors to meld together, creating a harmonious soup.
4. Let the soup simmer until the vegetables are tender. You can check the doneness by piercing a piece of vegetable with a fork; it should go through easily without resistance. This texture ensures that the vegetables are cooked but still retain some bite, which is characteristic of this dish.
5. Once the vegetables are cooked to the desired texture, taste the soup and season with fine sea salt and black pepper to your liking. This final seasoning step is essential to balance the flavors and enhance the natural sweetness of the vegetables.
6. Finish the soup by drizzling a small amount of olive oil on top before serving. This adds a touch of richness and helps to carry the flavors. Serve the soup hot, ideally with warm bread or naan, to enjoy a comforting and nourishing meal.