Thai 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. Peel and finely chop 1 onion. In a large pot, heat 2 tbsp olive oil over medium heat. Add the chopped onion to the pot, stirring occasionally, and cook until the onion becomes translucent and fragrant, about 5 to 7 minutes. Ensure the onion softens without browning to maintain a sweet, mellow base for the soup.
2. Once the onion is ready, add 400 g of mixed vegetables to the pot. Choose a variety of vegetables like carrots, bell peppers, and zucchini, cut into bite-sized pieces. Stir them into the onion and oil mixture, ensuring each piece is coated with the fragrant base. This step helps the vegetables absorb the flavors from the oil and onion.
3. Pour in 1.5 L of vegetable broth, ensuring the vegetables are fully submerged. Increase the heat to bring the broth to a gentle simmer. Once simmering, reduce the heat to maintain a steady, gentle bubble. This allows the vegetables to cook evenly and absorb the broth's flavors.
4. Simmer the soup until the vegetables are tender but still hold their shape, which typically takes about 15 to 20 minutes. The carrots should be easily pierced with a fork, and the zucchini should be soft yet not mushy. This texture ensures the soup has a pleasant bite and isn't overcooked.
5. Taste the soup and season with fine sea salt and black pepper to your liking. Remember, the salt should enhance the natural flavors of the vegetables without overpowering them. If desired, finish with a drizzle of olive oil for added richness before serving.