Peel the carrots, celery and pepper and cut into strips. Finely chop the onion. Fry the onion in vegetable oil until transparent, add carrots and celery, fry until soft.
Add the bell pepper and fry for a few more minutes. Postpone.
Bring the broth to a boil, add the potatoes and cook until soft.
Add the roasting, zucchini.
Then eggplant, bay leaf, salt, add grits and cook on low heat until tender.
Meanwhile, chop the garlic and hot pepper.
Finely chop the mint.
Turn off the heat, add chopped garlic, chili pepper and crushed mint, cover and let the soup brew.
