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