Vegetarian midnight soup

Ingredients for 8 servings:

• 1 large onion(s) (vegetable onion)
• 1 clove(s) garlic
• 3 bell peppers, red, yellow, green
• 1 can/n corn, (drained weight 425g)
• 1 bunch parsley, flat
• some fat / oil for frying
• 1 tbsp Ajvar (can be replaced with tomato paste or hot ketchup)
• 1 liter tomato juice
• ½ liter broth
• 100 g crème fraîche or sour cream or Rama Cremefine
• Salt
• pepper

Instructions

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

Peel and dice the onion and garlic. Wash and quarter the bell peppers, remove the seeds and white membranes, and dice them. Drain the corn. Wash the parsley, shake dry, and roughly chop. Heat the fat in a large pot and sauté the onions and garlic. Add the bell peppers and aiwar and fry for about 3 minutes. Pour in the tomato juice and stock and simmer for about 15 minutes over low heat. After 10 minutes, add the drained corn. Season generously with salt and pepper. Stir in the crème fraîche and parsley and season again with salt and pepper.