Carrots 2-3 pcs. (peeled and sliced into sticks)
Bell pepper - 3 pcs. (seeded and diced)
Cabbage - 11 oz (finely chopped)
Potatoes - 3-5 pcs. (peeled and diced)
Green peas (fresh or frozen) - 5 tbsp
Olive oil 3 tbsp
Broth - 4 cups
Coriander 1/2 tbsp
Salt and ground black pepper to taste
Directions:
Heat olive oil in a pan, saute vegetables, except potatoes.
Place sauteed vegetables to saucepan, cover with the broth, bring to boil and simmer for 10-15 minutes.
Add potatoes, salt and pepper to taste and simmer for 10-15 minutes. Add green peas and cook on low 10 minutes.
Pour cooked soup in bowls and garnish with chopped coriander.
Number of servings - 4
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