Spanish vegetable soup with chili pepper – bildderfrau.de

And here’s how it’s done:

1. Wash and clean the vegetables thoroughly. Eighth the onions. Finely chop the garlic. Cut the weekly peppers into very fine rings. Cut the pumpkins and mushrooms into thick slices and the peppers into bite pieces. Rinse the corn.
2. Heat olive oil in a large saucepan. Saute onion, garlic and pepperoni for 2 minutes while stirring. Add fresh vegetables and continue to sauté for 3 minutes. Pour the tomato paste, tomato juice and 100 ml of water. Bring to a boil with the lid on and continue to boil over low heat for 10 minutes.
3. Add the corn, cook for another 10 minutes and season to taste with chillies and lemon. Sprinkle with freshly chopped parsley or coriander in portions.

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