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.