Vietnamese 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. Begin 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 to the pot, stirring occasionally. Cook until the onion becomes translucent and soft, releasing a sweet aroma, but ensure it does not brown.
2. Next, prepare your mixed vegetables, totaling 400 grams. Cut them into bite-sized pieces, ensuring uniformity for even cooking. Add these vegetables to the pot with the softened onions. Stir them gently to coat with the oil and onion mixture, allowing them to start absorbing the flavors.
3. Pour in 1.5 liters of vegetable broth, stirring to combine with the vegetables. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, covering the pot with a lid. Let the soup simmer gently, allowing the vegetables to cook through and become tender.
4. Check the vegetables for doneness by piercing them with a fork; they should be tender but not mushy, retaining a slight bite. If the texture is not yet right, continue to simmer, checking periodically.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. Before serving, consider finishing the soup with a drizzle of olive oil for added richness. Serve hot, allowing the flavors to meld together, perfect for sharing at the table.