West African 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. Begin by preparing your vegetables. Peel and finely chop 1 onion. Set a large pot over medium heat and add 2 tablespoons of olive oil. Once the oil shimmers, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, releasing a sweet aroma, about 5 to 7 minutes. Be careful not to let it brown.
2. While the onion is cooking, prepare your 400 g of mixed vegetables. These can include carrots, bell peppers, and green beans. Chop them into bite-sized pieces, ensuring even sizes for uniform cooking. Once the onion is ready, add these vegetables to the pot.
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. As soon as it starts to boil, reduce the heat to low, allowing the soup to simmer. This gentle simmer is crucial to develop the flavors without breaking down the vegetables too quickly.
4. Continue to simmer the soup, stirring occasionally. The vegetables should become tender yet retain some firmness, which is key for a satisfying texture. This should take about 15 to 20 minutes, depending on the size of your vegetable pieces. The broth will take on a rich, golden hue as it absorbs the flavors.
5. Once the vegetables are tender, taste the soup and season with fine sea salt and black pepper to your liking. Remember, West African home cooking often involves tasting and adjusting as you go. If desired, finish the soup with a drizzle of olive oil for added richness before serving.