Peruvian 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. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally and cook until the onion becomes translucent and fragrant, about 5 to 7 minutes. Be careful not to let the onion brown, as this can add unwanted bitterness to the soup.
2. While the onion is cooking, prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Choose a mix that includes vegetables like carrots, potatoes, and squash, which are common in Peruvian soups. These vegetables will add both flavor and texture to the soup.
3. Once the onion is softened, add the prepared mixed vegetables to the pot. Stir them into the onion and oil mixture, ensuring they are well-coated. This step helps to build layers of flavor as the vegetables start to release their natural aromas.
4. Pour in 1.5 liters of vegetable broth, ensuring the vegetables are fully submerged. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low to maintain a simmer. Cover the pot partially with a lid, allowing steam to escape, and let the soup simmer until the vegetables are tender. You'll know they are done when you can easily pierce them with a fork, and they have absorbed some of the broth's flavor.
5. Taste the soup and season it with fine sea salt and black pepper to your preference. Remember, Peruvian cooking often involves generous seasoning, so don't be afraid to add a bit more if needed. Stir well to distribute the seasoning evenly throughout the soup.
6. To finish, drizzle a small amount of olive oil over the soup just before serving. This adds a rich, glossy finish and enhances the flavors. Serve the soup hot, ideally with fresh bread or a side of rice, and enjoy the comforting taste of a traditional Peruvian home-cooked meal.