Persian 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. Start 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, cooking until the onion becomes translucent and soft, about 5 to 7 minutes. This step builds a fragrant base for the soup, releasing the onion's sweetness without allowing it to brown.
2. Prepare 400 g of mixed vegetables, cutting them into uniform, bite-sized pieces for even cooking. Add these vegetables to the pot with the softened onions. Stir them well to coat with the oil and onion mixture, allowing them to sauté for about 3 to 4 minutes. This initial cooking step helps to develop the flavors of the vegetables.
3. Pour in 1.5 liters of vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to maintain a low simmer. This allows the flavors to meld and the vegetables to cook through without becoming mushy.
4. Continue to simmer the soup until the vegetables are tender but still hold their shape, which should take about 15 to 20 minutes. You can test this by piercing a piece of vegetable with a fork; it should slide in easily but not cause the vegetable to fall apart.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste the broth, adjusting the seasoning as needed. Finish the soup by drizzling a thread of olive oil over the top before serving. This final touch adds a layer of richness and enhances the overall flavor profile.