Thai 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. Start by preparing your aromatics. Peel and finely chop 1 onion. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté gently, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma. Be careful not to let the onion brown, as this can add an unwanted bitterness to the soup.
2. Once the onion is softened, pour in 1.5 liters of vegetable broth. Increase the heat to medium-high and bring the broth to a gentle simmer. This will infuse the broth with the onion's flavor, creating a fragrant base for the soup.
3. Prepare 400 grams of mixed vegetables by cutting them into bite-sized pieces. Add the vegetables to the pot in the order of their cooking times, starting with the ones that take the longest to soften, such as carrots or potatoes. Follow with quicker-cooking vegetables like bell peppers or zucchini. Stir occasionally to ensure even cooking.
4. Reduce the heat to medium-low once all the vegetables are in the pot. Allow the soup to simmer gently until the vegetables are tender but still hold their shape. The vegetables should be vibrant in color and easily pierced with a fork, indicating they are cooked through.
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 the soup with a drizzle of olive oil for added richness before serving.