Ingredients: 1 onion, 2 carrots, 2 parsnips, 2 potatoes, 2 cloves of garlic, 1 bell pepper, 2-3 tablespoons of butter, salt, pepper, paprika, fresh parsley. For the roti: 4 slices of bread, olive oil, 3 cloves of garlic
Preparation: Wash and clean the vegetables. Cut the onion into slices and put it in a saucepan to sauté in 2-3 tablespoons of butter. Cut the carrot and parsnip into rings, cut the pepper into large cubes, cut the garlic into slices, dice the potatoes and add them to the onion. Add a little water, season with salt, pepper, and paprika and leave to sauté for 5 minutes. Then add 2-3 cups of water and boil. In the meantime, prepare the croutons. Cut the bread slices into cubes, line a tray with baking paper and put in the oven for a few minutes. Remove and sprinkle with a little olive oil and crushed garlic and put in the oven until well browned. When the vegetables are cooked, remove the vegetables and leave to cool. Then puree everything until a paste forms. Place the vegetable paste in a pot and add the remaining broth, a little at a time, until a consistent mixture is formed. Add salt to taste, finely chopped parsley, and croutons.
