Vegetable soup with bell pepper

The basis for making soup is, of course, the broth, which you can prepare yourself or with the help of a bouillon cube. Serve vegetable soup with a bun, baguette or toast.

Ingredients

• 1.6 l. vegetable broth (water)
• 80 g carrots
• 100 g parsley root
• 100 g celery root
• 100 g onions
• 150 g canned peas
• 200 g canned sweet pepper
• 4 tbsp tomato sauce (ketchup)
• salt, pepper to taste
• curry, marjoram, thyme to taste
• vegetable oil
• parsley

Directions

1. Peel vegetables and cut into cubes, lightly fry in vegetable oil and pour in broth or boiling water.
2. Pepper cut into cubes. Add peas and peppers to the soup.
3. Add tomato sauce (ketchup). Season with pepper, curry, thyme and marjoram. Boil 10 minutes.
4. Serve vegetable soup with paprika immediately after cooking, sprinkled with chopped parsley.
5. Bon appetit!