Clean and chop the vegetables.
Heat the oil in a large saucepan. Steam the vegetables in it, season and add the water.
Cook until al dente, add the raw potatoes and continue cooking. Cook the croissants or macaroni separately and add them to the soup before serving, taking care not to overcook them.
Serve the soup sprinkled with grated Parmesan cheese.
Preparation Tip:
If you like, use the fat from rendered bacon cubes instead of oil. This gives a particularly spicy note!
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