Vegetable Bread Soup

Wash and clean the vegetables: Remove the seeds and stems from the peppers, remove the membranes and cut the peppers into small pieces. Slice leek, peel onion and garlic and chop coarsely. Scald tomato with boiling water, immerse briefly in cold water, skin and remove the stalk. Clean white cabbage, cut out stalk and slice cabbage. Divide cauliflower into florets.

Heat oil in a large pot. Sauté bell bell pepper, leek, onion, garlic and tomato in it. Add white cabbage and beans. Season with salt, bell pepper and paprika and bring to a boil.

Simmer soup for about 15-20 minutes, then add cauliflower and peas and cook soup for another 10 minutes.

Place bread slices in an ovenproof dish and pour the soup over them, let it sit in the oven at 175° C for 10 minutes.

Finally, season to taste and sprinkle with parsley.

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