Ingredients :
- 1 medium onion, finely chopped
- 2 tbsp olive oil
- 1 large carrot, grated or thinly sliced
- 1 bell pepper each (green, red, and yellow), diced
- 3 medium potatoes, peeled and diced
- 1.2 liters (6 cups) water or vegetable broth
- Salt and pepper to taste
Instructions :
- Start by chopping the onion, grating the carrot, and dicing the bell peppers and potatoes.
- Heat olive oil in a large pot over medium heat. Add the chopped onion, stirring until it becomes translucent.
- Stir in the diced peppers and grated carrot, cooking for another 5-7 minutes.
- Add the diced potatoes, stirring to blend with the other vegetables.
- Pour in the water or broth, then bring the mixture to a gentle boil. Once it reaches a boil, lower the heat to simmer.
- Add salt and pepper to taste, then let the soup simmer for 20-25 minutes, until the potatoes are tender.
- Ladle the soup into bowls, garnish with fresh herbs if desired, and serve warm.
