West African 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 finely chopping 1 onion. In a large pot, heat 2 tablespoons of olive oil 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 letting it brown.
2. While the onion is cooking, prepare 400 g of mixed vegetables by cutting them into bite-sized pieces. Choose a mix of vegetables that will complement each other, such as carrots, bell peppers, and green beans. Add these vegetables to the pot, stirring to coat them in the fragrant oil and onion mixture.
3. Pour in 1.5 liters of vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to bring the broth to a gentle simmer. Once simmering, reduce the heat to maintain a gentle bubble and cover the pot partially with a lid.
4. Allow the soup to simmer until the vegetables are tender yet still hold their shape. You will know they are done when a fork easily pierces through the carrots, and the green beans are vibrant and tender-crisp.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste the broth, adjusting the seasoning as needed to balance the flavors. Finish the soup by drizzling a thread of olive oil over the top before serving, enhancing the richness and aroma.