Lenten soup with roasted vegetables

4 potatoes

2 tomato

1 onions

1 sweet red pepper

1 carrots

3 l vegetable broth

2-3 tbsp. vegetable oil

1 tsp. cumin

Bay leaf

black pepper

salt

Peel the vegetables, diced carrots and potatoes, peppers cut into strips, tomatoes - sliced.

Fry the cumin seeds in a pan with hot oil, put all the vegetables except the onion to the pan, stir, season with salt and pepper, add the Bay leaf and a little water, cover the dish with foil.

To prepare vegetable soup with roasted vegetables in the oven at a temperature of about 180 degrees for half an hour.

In a separate pan saut the onion, broth heat, add the onion, put the roasted vegetables on plates, pour the broth.

Ready Lenten soup with roasted vegetables seasoned to taste.