1 onion,
1/2 cup olive oil
500 gr. of fresh potatoes
3 green capsicums.
Pour the oil in a earthenware saucepan, add chopped onion, chopped potatoes and the capsicums made into thin strip; cover everything with a light soup. Add salt and pepper, then place the saucepan covered by a lid on a shielded fire. Carry it to boiling and cook it softly for about half an hour. Before serving, sprinkle the soup with minced parsley.