Fast zucchini soup with pumpernickel crunch

Preparation

1. Peel the onions and dice finely. Heat half of the onions in a pan with oil until transparent. Peel the potatoes, dice them and add them for 5 minutes. Pour on the vegetable stock, bring it to a boil and let it simmer for another 10 minutes at medium heat.
2. Wash the zucchinis and dice them. Add the diced zucchinis to the soup and let it boil for another five minutes.
3. Chop the parsley finely and stir it into the soup. Save a handful for decoration.
4. Blend the soup and season with salt, pepper and curry.
5. Dice the pumpernickel slices and the bacon. Fry the bacon in the pan. Add the remaining onions and the pumpernickel and roast.
6. To serve, sprinkle the pumpernickel crunch over the soup and decorate with the remaining parsley.