Directions

1. Prepare all the vegetables.  Keep onion separate.
2. Fry onion in oil till glassy.
3. Add all the spices and the sugar and fry gently untill it caramelizes
4. Add vegetables and fill up with water and add chicken stock blocks.  If chicken stock is used, pour in about 2 lt stock and fill up a 10 lt pot with water till the vegetables are covered.
5. Bring to the boil and cook over medium heat for about 45 minutes till everything is soft.
6. Scoop out most of the potatoes and carrots and liquidize it untill smooth.  Return to the soup as well as the milk or cream.

7. Fry bacon and add to the soup.  Stir well and reheat gently.  Add salt and pepper to taste.  Serve warm with bread.

   

   As for God, his way is perfect; the word of the LORD is tried: he is a buckler to all them that trust in him.
   (2Sa 22:31)