Vietnamese 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 vegetables. Peel and finely chop 1 onion. For the 400 g mixed vegetables, choose a variety such as carrots, bell peppers, and zucchini. Cut them into bite-sized pieces, ensuring even sizes for uniform cooking.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add the chopped onion, stirring occasionally. Cook until the onion becomes translucent and fragrant, about 3 to 5 minutes, ensuring it doesn't brown, which would alter the soup's flavor.
3. Pour in 1.5 L vegetable broth, stirring to combine with the softened onions. Bring the broth to a gentle simmer, which will take a few minutes. This step allows the flavors of the onion to infuse the broth, creating a flavorful base for the soup.
4. Once the broth is simmering, add the mixed vegetables to the pot. Start with the vegetables that take longer to cook, such as carrots, followed by quicker-cooking ones like zucchini. Stir to ensure all vegetables are submerged in the broth.
5. Continue to simmer the soup gently. The vegetables should become tender yet retain a slight bite, which is key to maintaining their texture. You’ll know they are done when you can easily pierce them with a fork but they still hold their shape.
6. Taste the soup and season with fine sea salt and black pepper to your liking. This is a crucial step, as it balances the flavors and enhances the natural taste of the vegetables.
7. Finish the soup by drizzling a small amount of olive oil over the top before serving. This adds a subtle richness and helps to carry the flavors. Serve the soup hot, ideally with a side of crusty bread or steamed rice for a complete meal.