Preparation
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1.
Fry chopped onion in heated oil, add diced meat bacon and briefly fry.
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2.
Pour over with 100 ml of hot water, add diced carrots and celery stalk and cook for another 15 minutes.
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3.
Add sweet corn, Vegeta, Cayenne pepper and pour over with 1 litre of hot water.
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4.
Bring the soup to the boil, stir in tomato puree, Gussnel dissolved in a little water and briefly boil together.
Serving
Serve sprinkled with chopped parsley.
Advice
Add some dry hot peppers into the soup instead of Cayenne pepper.
