Cut the vegetables.

First fry the onion with the carrots and red bell pepper. 
After a few minutes you can add the sliced chicory. 

Let it fry for a few minutes. Then add the water and vegetable stock. 

Let it boil over low heat for about 30 minutes. 
Mix the soup. 

Add a little bit of herb cheese and mix again. 

I served it with some dried tomatoes, herb cheese, cashew nuts and roasted paprika powder on top. 

Buon Appetito!