All the vegetables wash, peel, cut into large chunks.

Sliced pepper, potatoes and onion 7-8 minutes fry in vegetable oil, stirring occasionally. Add the chopped tomatoes and thyme, a couple of minutes fry. Pour vegetable broth (I have powder), add salt, if necessary, close the pan with a lid, on high heat boil, switch to low heat and cook for 15 minutes (until the vegetables are soft). While the soup is cooking, cut the bread cubes and send it in the oven.

The broth is drained off and the vegetables turn into a puree.

Again, everything is connecting, throw Bay leaf and again bring to a boil. Shoot, throw the greens

and after 5 minutes, poured into plates. And the soup is a ready - made croutons. Bon appetit!