Thai 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. Start by preparing your onion. Peel and finely chop 1 onion. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion to the pot and sauté gently, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This step builds the fragrant base for your soup, so ensure the onion does not brown.
2. While the onion is cooking, prepare your mixed vegetables. Use 400 g of your choice of mixed vegetables, such as carrots, bell peppers, and broccoli. Chop them into bite-sized pieces, ensuring even sizes for uniform cooking. Once the onion is ready, add these vegetables to the pot, stirring to coat them in the oil and onion mixture.
3. Pour in 1.5 L of vegetable broth to the pot, stirring to combine with the vegetables. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer. This allows the flavors to meld together and the vegetables to cook through.
4. Simmer the soup until the vegetables are tender but still vibrant in color. This should take about 10-15 minutes, depending on the size and type of vegetables used. Check the texture by piercing a piece of the hardest vegetable with a fork; it should be tender but not mushy.
5. Once the vegetables are cooked to your liking, taste the soup and season with fine sea salt and black pepper to taste. Adjust the seasoning gradually, stirring well after each addition. If desired, finish the soup with a drizzle of olive oil for added richness. Serve the soup hot, garnished with fresh herbs or a squeeze of citrus if you like, and enjoy it as a comforting and flavorful meal.