Peruvian 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 preparing your aromatics. Chop 1 onion into small, even pieces to ensure they cook evenly. Heat 2 tbsp olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally and cook until the onion becomes translucent and fragrant, which should take about 5 to 7 minutes. Be careful not to let them brown, as this will alter the soup's flavor.
2. While the onions are softening, prepare your 400 g of mixed vegetables. Use a variety of vegetables such as carrots, potatoes, and green beans, cutting them into bite-sized pieces. Add these to the pot once the onions are ready. Stir well to coat the vegetables in the oil and onion mixture, allowing them to absorb the flavors for about 3 minutes.
3. Pour in 1.5 L of vegetable broth, stirring to combine with the vegetables. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a simmer. Cover the pot and let it simmer gently, allowing the vegetables to cook through and the flavors to meld. The vegetables should be tender but not mushy, which you can test by piercing them with a fork.
4. Once the vegetables are tender, taste the soup and season with fine sea salt and black pepper to your liking. Remember, Peruvian home cooking often involves tasting and adjusting seasoning to suit personal preference. Stir well to ensure the seasoning is evenly distributed.
5. Finish the soup by drizzling a little more olive oil on top for added richness. This final touch enhances the soup's flavor and gives it a beautiful sheen. Serve the soup hot, ideally with some crusty bread on the side, and enjoy the comforting, shared experience of a Peruvian home-cooked meal.