Clean the vegetables and peel the potatoes. Chop the vegetables and cut the potatoes in half.
Sweat everything briefly in a saucepan and fill up with the broth. Add salt, pepper and caraway seeds. Bring to the boil and then simmer gently for 20 minutes.
In the meantime, dice the bacon and leave it in the butter in a pan.
Puree the soup, add the bacon cubes and season again.
Tipps & Hinweise
Serve the soup hot in plates or bowls and sprinkle freshly chopped parsley on top.