Tomato soup with pepper

Ingredients

• 100 ml of olive oil;
• 1 onion;
• 2 red chili peppers;
• 8 red bell peppers;
• 8 tomatoes;
• 1 500 ml of water;
• 3 vegetable bouillon cubes;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.
  
  

Cooking

Heat the oil in a saucepan or saucepan over medium heat. Put onion cubes and chopped chili. Fry for about 5 minutes, stirring occasionally.

Add peeled and diced bell peppers and cook another 5 minutes. Then put the cubes of peeled tomatoes and cook, stirring occasionally, until they soften.

Pour in water, add a bouillon cube and spices. Bring to a boil, reduce heat and simmer another 15 minutes. Before serving, garnish with parsley.

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