Hearty vegetable soup

On a cool autumn day, this soup can be served as a vegetarian meal by itself.

Cooking time:  less than 30 minutes

Ingredients:

½ red beet root, peeled, grated
1 medium carrot, peeled, grated
½ large green pepper, cubed
2 medium Chinese eggplants cut into bite-sized pieces
2 stalks green onions, chopped
1 clove garlic, grated
1 stalk broccoli, cut into bite-sized pieces
1 small can tomato paste
2-3 tablespoons of olive oil
Salt, ground black pepper to taste

Preparation Method:

1. Boil water in a kettle
2. With a vegetable grater, grate beet, carrot, and garlic. Cut remaining ingredients into pieces.
3. Heat up olive oil on the bottom of a large cooking pot.
4. Add vegetables, and saute, covered for 10-12 minutes, stirring occasionally, until cooked.
5. Add salt and pepper to taste.
6. Add tomato paste, mix well, cover, and let cook for 2-3 minutes, stirring occasionally.
7. Add boiling water to the pot. Use more water if you prefer thinner soup, or less if you like your soup more thick.
8. Cover and let simmer for 10-15 minutes.

Soup can be served with a dash of sour cream or bread croutons.