Tomato soup with lots of vegetables

 

[Ingredients for 2 servings]

- 1/2 onion

- 1/8 carrot

- 1/4 celery

- 1/2 cabbage

- 1/16 pumpkin

- 1/2 garlic clove (minced)

- 1 slice bacon

- 2 teaspoons olive oil

- A pinch of salt

- 2 teaspoons grated cheese

- A pinch of dried parsley

<Soup>

- 1 tablespoon soup stock powder

- 200ml canned tomatoes

- 150ml water

[Preparation]

- Peel the onion and carrot and cut into 1cm cubes.

- Remove the strings from the celery and cut into 1cm cubes along with the cabbage.

If you like celery, finely chop the leaves and add them.

- Remove the seeds and pulp from the pumpkin, scrape off the skin in places, and cut into 1cm cubes.

- Cut the bacon into 1cm wide pieces.

[Directions]

1. Heat olive oil and garlic in a pot. When the garlic becomes fragrant, add the bacon and continue frying. When the bacon begins to render fat, add the onion, carrot, celery, cabbage, and pumpkin and continue frying.

2. Once the oil is evenly distributed, add the soup ingredients, cover, and simmer for about 15 minutes. Season with salt. Serve in bowls and sprinkle with grated cheese and dried parsley.