Quick, creamy autumn soup

Ingredients for 2 servings:

• 50 g onion(s), chopped
• 1 tsp rapeseed oil
• 60 g bacon, diced
• 180 g potatoes, peeled, diced
• 100 g apple, sour, peeled, diced
• 500 ml vegetable stock
• salt and pepper
• Marjoram, finely chopped
• 1 tsp parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

also vegetarian (without bacon) delicious

Heat the oil in a wide pan and fry the bacon. Reserve a heaped tablespoon of this, as well as the diced apple. Add the onions, potatoes, and apples one after the other and fry briefly. Deglaze with the vegetable stock and simmer for 20 minutes. Then puree with a hand blender and season with salt, pepper, and marjoram. Fry the reserved bacon in a frying pan without oil until crispy, then drain on kitchen paper. Fry the reserved apple cubes in the frying residue. Serve the creamy soup in warmed bowls and sprinkled with the fried apple and bacon cubes and parsley. Serve with a baguette, if desired.