Tomato vegetable soup with ginger

Ingredients for 6 servings:

• 300 g potatoes
• 500 g carrot(s)
• 3 onions
• 30 g ginger root
• 1 bell pepper(s), red
• 8 garlic cloves
• 4 oranges
• 1 lemon(s)
• 1 can of tomatoes, chopped
• 1 cauliflower
• 1 can corn, small can
• 1 kg tomatoes
• 125 g bacon
• 25 g croutons
• 1 bell pepper(s), hot, dried
• salt and pepper
• 1 bunch of parsley
• 1 tbsp, heaped vegetable stock
• 200 ml cream
• 100 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the potatoes, onions, carrots, ginger, garlic, and red bell pepper and simmer in 100g butter for 10 minutes. Squeeze the oranges and lemon, mix with a tablespoon of vegetable stock, and add to the pot. Stir in a can of chopped tomatoes, 500ml water, and the chopped and washed cauliflower. Chop the tomatoes and add them along with a small can of corn. Season with salt and pepper and a dried red bell pepper, and simmer briefly. Puree everything thoroughly, adjust seasoning, and add 200ml of cream. Fry 125g of bacon to garnish the soup. Ladle the soup into bowls and garnish with bacon, fresh croutons, a dash of cream, and parsley. Serve with fresh baguette.