1Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the sliced carrot and diced jicama, and cook for another 3 minutes.
Add the diced potato to the pot and stir well.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
Season the soup with salt and black pepper to taste.
Serve hot and enjoy your hearty vegetable soup.