Vietnamese 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 aromatics. Peel and finely chop 1 onion. Heat 2 tbsp of olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and releases a sweet aroma, about 5 minutes. Be careful not to let the onion brown, as this will alter the soup's delicate flavor.
2. Prepare 400 g of mixed vegetables. Choose a variety such as carrots, zucchini, and green beans. Cut them into bite-sized pieces, ensuring uniformity for even cooking. Add the vegetables to the pot with the softened onion, stirring to coat them in the oil and onion mixture. Cook for another 3-4 minutes until the vegetables start to soften slightly.
3. Pour in 1.5 L of vegetable broth, ensuring it covers the vegetables completely. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, allowing the soup to simmer. This slow cooking will meld the flavors together.
4. Simmer the soup until the vegetables reach the desired tenderness. Carrots should be easily pierced with a fork but not mushy, and green beans should remain vibrant and slightly crisp. This process will take approximately 15-20 minutes, but rely on texture rather than time.
5. Taste the soup and season with fine sea salt and black pepper to your liking. Remember, Vietnamese home cooking often relies on tasting and adjusting seasoning incrementally. Stir well to distribute the seasoning evenly.
6. Finish the soup by adding a final touch of freshness. Consider garnishing with fresh herbs like cilantro or Thai basil if available, or a squeeze of lime juice for a hint of acidity. Serve hot, allowing the flavors to shine and the warmth to comfort.