- 2 medium-sized onions
- 2 garlic cloves (optional)
- 3 medium-sized carrots
- 2 medium-sized potatoes
- 2 medium-sized ripe tomatoes
- 1 bell pepper
- 1 cup peas (approx. 150 g)
- 1 cup corn (approx. 150 g)
- 1 tablespoon flour
- 4 tablespoons oil
- to taste salt and pepper
- Prepare the vegetables: finely chop onions and garlic. Slice the carrots. Dice potatoes into bite-sized pieces. Peel and chop tomatoes. Chop them roughly if you want some pieces left in the soup at the end, or chop them finely if you just want to use their taste, but not the texture. Roast the bell pepper, peel it and mince it. Of course, you use any other pepper instead, just make sure you have approximately the same quantity.
- Put the oil into a soup pot and heat it over medium heat. Add onions and cook stirring occasionally until soft and translucent. Add garlic, if using any, and cook for a few more seconds, until it releases its distinctive aroma. Then add the carrots, and after a couple of minutes add the potatoes. Cook for 2-3 minutes stirring often to prevent potatoes from sticking to the bottom of the pot.
- Once potatoes has got a thin crust, add peas, corn, tomatoes and minced roasted pepper and combine. Spice with some salt and pepper to taste and toss. Pour in 1,5 l of water and bring it to a boil. Reduce the heat to the lowest, cover the pot and cook until all vegetables are soft.
4. When it's done, combine the flour with 100 ml of water and add it into the soup to make it thicker. Cook for 3-4 more minutes and remove from fire.
If you are satisfied with the thickness before adding the flour, you can totally skip this step.
Serve warm, as an appetizer, or as a main dish with some bread and fresh salad.