Sopa de Legumes

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. Add the chopped onion to the pot and sauté, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. Ensure the onion does not brown, as this could alter the flavor of the soup.
2. While the onion is cooking, prepare 400 g of mixed vegetables. You can use a combination of carrots, potatoes, green beans, and zucchini. Cut them into bite-sized pieces, ensuring they are roughly the same size for even cooking.
3. Once the onion is soft, add the mixed vegetables to the pot. Stir them with the onions and oil, allowing them to coat in the flavorful base. Cook for about 3 to 4 minutes, just until the vegetables start to soften slightly.
4. Pour in 1.5 liters of vegetable broth, ensuring all the vegetables are submerged. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover the pot with a lid, leaving a small gap for steam to escape.
5. Simmer the soup, stirring occasionally, until the vegetables are tender. This will typically take about 15 to 20 minutes. You'll know the vegetables are done when a fork easily pierces through the carrots and potatoes without resistance.
6. Once the vegetables are cooked to your liking, season the soup with fine sea salt and black pepper to taste. Stir well and let the flavors meld for another minute or two on low heat.
7. Finish the soup by drizzling a little more olive oil over the top before serving. This adds a rich flavor and a glossy finish to the soup. Serve hot, ideally with crusty bread, and enjoy the comforting, home-cooked taste of Sopa de Legumes.