Vegetable soup with green pepper, parsley and dill


  • 2 onions
  • 2 small green peppers
  • 3 carrots
  • 1 piece of pumpkin
  • 1 bunch of parsley
  • 1 bunch of dill
  • Olive oil
  • Salt
  • Tomato paste (optional)
  • Water


  • Cut the thick stems off the parsley and dill, place the leaves in a strainer and soak.
  • Prepare the vegetables. Clean them and chop them. Place them in a pot with some olive oil. Put the burner on low so the vegetables will begin to cook.
  • Rinse the greens and then chop them a bit with a knife on a cutting board. Add them to the other vegetables.
  • Add salt to taste.
  • Add around  3 tbsp. tomato paste (optional).
  • Mix.
  • Add water to cover the vegetables and more.
  • Put temperature on high and bring to a boil.
  • Lower burner and cook for 30-60 minutes (depending on how well done you want the vegetables.


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