Persian Vegetable Soup 3

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 tbsp olive oil over medium heat. Add the chopped onion and stir occasionally, allowing it to soften and become translucent. This will take a few minutes, and you should notice the onion becoming fragrant and slightly golden, which indicates it's ready for the next step.
2. Add 400 g of mixed vegetables to the pot. These can be a combination of your choice, such as carrots, potatoes, and green beans, cut into uniform pieces to ensure even cooking. Stir the vegetables with the onion, coating them in the oil, and cook for about 5 minutes until they start to soften and release their own aromas.
3. Pour in 1.5 L of vegetable broth, stirring to combine with the vegetables and onion. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to maintain a low simmer, allowing the flavors to meld and the vegetables to cook through. The vegetables should become tender but not mushy, with a vibrant color indicating they are cooked.
4. Taste the soup and season with fine sea salt and black pepper to your liking. Remember, Persian home cooking often involves tasting and adjusting as you go, so feel free to add more seasoning if needed. The soup should have a balanced, savory flavor with a hint of sweetness from the vegetables.
5. Finish the soup by adding a drizzle of olive oil for richness. If desired, you can also add a squeeze of fresh lemon juice or a sprinkle of fresh herbs like parsley or cilantro to brighten the flavors. Serve the soup hot, ideally with crusty bread or over rice, inviting everyone to share and enjoy this comforting dish.