Roasted vegetable soup
How to cook roasted vegetable soup
Wash potatoes and carrot, clean and dice. Halve the pepper, remove seeds and cut in long slices. Divide the tomato into 8 pieces. Pour vegetable except onion, mix, add salt and pepper and laurel leaf. Fill little water and stew for half an hour. In another pan heat vegetable oil and stew onion. Fry the broth and add stewed onion. Put the fried vegetable in the plate and pour the broth on it. Pour greens on it.