Put the oil in a large saucepan. Peel and cut the onions into eighths. Add to the pot and fry until hot.

Peel the carrots and core the bell peppers. Wash vegetables and then cut all of them into small pieces / rings.

Put the tomato pieces in a tall container and puree them into small pieces. Put aside.

Cut the chili notes into small rings (with seeds). Put aside.

Add the carrots, white cabbage, leek, paprika and celery to the pot. Briefly sauté with.

Add the vegetable stock and bring to the boil briefly.

Then add the pureed tomatoes and chilli peppers and simmer.

Season with salt and paprika powder.

When everything is cooked, stir in the juice of half a lemon and let it steep.