Peruvian 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. Begin by finely chopping 1 onion. In a large pot, heat 2 tbsp olive oil over medium heat. Add the chopped onion, stirring occasionally, and cook until the onion becomes translucent and soft, releasing a sweet aroma. Be careful not to let the onion brown, as this will alter the flavor of the soup.
2. Prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Choose a variety of vegetables such as carrots, potatoes, and zucchini, which will add different textures and flavors to the soup. Add the vegetables to the pot, stirring them with the softened onions to coat them in the oil and allow them to begin releasing their own flavors.
3. Pour in 1.5 L of vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Stir occasionally, and let the soup cook until the vegetables are tender but still hold their shape, which will take on a vibrant color and soften to the bite.
4. Once the vegetables are cooked to the desired texture, taste the soup and season with fine sea salt and black pepper to your preference. Remember, Peruvian cooking often involves tasting and adjusting seasoning to suit personal taste.
5. Finish the soup by drizzling a small amount of olive oil over the top, which will add a rich depth to the flavor. Serve the soup hot, inviting everyone to gather around and enjoy a comforting bowl of Peruvian Vegetable Soup 3, perfect for sharing at the table.