West African 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. Begin by preparing your vegetables. Chop 1 onion into small, even pieces to ensure they cook uniformly. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally, allowing the onion to soften and become translucent, releasing its sweet aroma without browning.
2. While the onion is cooking, prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Choose a variety that includes both quick-cooking and sturdier vegetables for a balanced texture. Add the sturdier vegetables, like carrots or potatoes, to the pot first, stirring to coat them in the fragrant oil and onion mixture.
3. Pour in 1.5 liters of vegetable broth, stirring gently to combine. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer. Add the remaining mixed vegetables, such as bell peppers or zucchini, which require less cooking time.
4. Allow the soup to simmer gently, stirring occasionally. You’ll know it’s ready when the vegetables are tender yet still hold their shape, offering a slight resistance when pierced with a fork.
5. Taste the soup and season with fine sea salt and black pepper to your preference. Remember, the salt should enhance the natural flavors of the vegetables without overpowering them. If desired, finish with a drizzle of olive oil for added richness before serving.