Mustard-Infused Vegetable Soup

• 2 cups mixed vegetables (carrot, beans, peas)
• 1 onion, chopped
• 2 tbsp yellow mustard oil
• 4 cups vegetable stock
• Salt and pepper to taste

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1. Heat mustard oil, sauté onions and vegetables.
2. Add stock, bring to a boil, and simmer until vegetables are tender.
3. Finish with a drizzle of mustard oil before serving.

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