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This vegetable soup is a hearty and nourishing dish perfect for any time of the year. Packed with a variety of fresh vegetables and aromatic herbs, this soup is not only flavorful but also incredibly nutritious. It’s easy to make and can be enjoyed as a light lunch or a comforting dinner. The homemade croutons add a delightful crunch, making each bite satisfying.
Preparation Time
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Soup:
1 onion, chopped
Olive oil
2 leeks, chopped
2 stalks of celery, chopped
1 carrot, diced
1 red pepper, diced
1 zucchini, diced
2 potatoes, diced
2 garlic cloves, minced
1 chili pepper, minced (optional, for spice)
Salt to taste
Black pepper to taste
Thyme (fresh or dried)
1 liter (4 cups) vegetable broth
Fresh parsley, chopped
For the Croutons:
3 slices of bread
Olive oil
Salt
Dried garlic
Red pepper
Oregano
Directions
Sauté the Aromatics:
In a large pot, heat some olive oil over medium heat.
Add the chopped onion and sauté until translucent.
Add the leeks and celery to the pot and cook until they start to soften.
Prepare the Vegetables:
Stir in the diced carrot, red pepper, zucchini, and potatoes.
Mix well to combine all the vegetables.
Season and Simmer:
Add the minced garlic, chili pepper (if using), salt, black pepper, and thyme to the pot.
Stir everything thoroughly.
Cover the pot with a lid and let the vegetables simmer for 5-7 minutes to release their flavors.
Add Broth and Simmer:
Pour in the vegetable broth and bring the soup to a gentle boil.
Reduce the heat and let it simmer for about 15 minutes or until the vegetables are tender.
Prepare the Croutons:
While the soup is simmering, preheat your oven to 180°C (350°F).
Cut the slices of bread into cubes for the croutons.
Place them on a baking tray and drizzle with olive oil.
Sprinkle with salt, dried garlic, red pepper, and oregano.
Toss to coat evenly.
Bake the croutons in the preheated oven for about 10 minutes or until they are golden and crispy.
Finish and Serve:
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