Vegetable and ajvar soup

Delicious soup without the classic powder for all lovers of a healthy diet and a light meal for these hot summer days ...

Preparation steps

Finely chop the onion, the carrot into thin rings, and the potatoes into smaller cubes. Peel a squash, grate it and chop finely.
Fry the onion in a little oil (3-4 tablespoons) to soften and become glassy. Add the carrot, and after 2-3 minutes, the potatoes, and fry for a few minutes, stirring occasionally so that the vegetables do not stick to the sherpa. When the potatoes have caught a thin crust, add the peas and corn, and fry for another minute or two. Then add chopped tomatoes and ajvar, stir, season to taste with the listed spices, fry for a few more minutes and pour water, then let it cook on a low heat until all the vegetables are soft. You won't need much time, because after frying it is already half done.
Mix the flour with 2-3 tablespoons of cold water, then add it to the cooked soup, stir and let it simmer for another 3-4 minutes to thicken a bit. Add more spices as needed. Of course, if you want, you can completely omit this step.

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