Paprika vegetable soup

Ingredients for 3 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 m.-sized carrot(s)
• 2 bell peppers
• 1 can of tomatoes, peeled, 400 g
• 200 ml vegetable stock
• 1 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp Ajvar, hot
• salt and pepper
• Paprika powder
• 1 tsp oregano
• 1 bay leaf
• 1 pinch of cinnamon

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roughly chop the vegetables. Heat the olive oil in a pan, sauté the onions and garlic until translucent, then add the remaining vegetables and sauté briefly. Sprinkle with the sugar and let it caramelize briefly. Now deglaze with the stock and canned tomatoes. Season to taste with ajvar and the remaining spices, add the bay leaf, and simmer for about 20 minutes, until the vegetables are tender. Once the vegetables are soft, remove the bay leaf and puree the soup. Taste again and adjust the seasoning if necessary. If you prefer it creamier, you can add a spoonful of yogurt, or if you’re not weight-conscious, crème fraîche.