- 50 g bacon
- 450 g various vegetables (carrot, zucchini, sweet corn, cauliflower, broccoli, green beans, onion)
- 1 l chicken broth
- 150 g tomato puree
- salt and pepper
Briefly fry chopped bacon and onion and pour broth over. Add vegetables you previously cut into stripes and cook until vegetable softened. Then add tomato puree and cook 10 minutes. Spice with salt and pepper and serve hot with chopped parsley.