This vegetable soup is like medicine for my stomach! I eat this soup day and night!
This vegetable soup with homemade croutons is a comforting and hearty dish that's perfect for any time of year. Packed with a variety of vegetables and aromatic herbs, it makes a warm and nourishing meal that's easy to prepare. The homemade croutons add a lovely crunch and enhance the overall texture and flavor of the soup.
Preparation time:
Total preparation time: 20 minutes
Cooking time: 25 minutes
Ingredients for the soup:
1 onion, chopped
2 leeks, chopped
2 celery sticks, chopped
1 carrot, chopped
1 red bell pepper, chopped
1 zucchini, diced
2 potatoes, diced
2 garlic cloves, chopped
1 chili pepper, chopped (optional)
Olive oil
Salt and black pepper to taste
Thyme to taste
1 liter vegetable stock
Fresh parsley, chopped
For the croutons:
3 slices bread, diced
Olive oil
Salt
Dried garlic
Red pepper flakes
Oregano
Instructions:
Make the soup:
Heat a generous amount of olive oil in a large saucepan over medium heat.
Add the onion and sauté until translucent.
Add the leeks, celery, carrots, red bell pepper, zucchini and potatoes. Mix well and cook for a few minutes until softened.
Stir in garlic, chili (if using), salt, black pepper and thyme. Cook for another minute until aromatic.
Cover the vegetables with the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until vegetables are tender.
Just before serving, stir in some fresh parsley.
Make the croutons:
Preheat the oven to 350°F (180°C).
Toss the bread cubes in a bowl with olive oil, salt, dried garlic, red pepper flakes and oregano until well coated.
Spread the bread on a baking sheet and bake for about 10 minutes or until crispy and golden brown.
To serve:
Ladle the soup into bowls and top with the homemade croutons.
Garnish with additional parsley if desired.
Serving suggestions:
Serve this soup hot with crusty bread or a fresh green salad. Serve with a light white wine or sparkling water with a slice of lemon.
Cooking tips:
Even size: Cut the vegetables into even pieces so they cook evenly.
Fresh herbs: Use fresh thyme and parsley for a bolder flavor.
Crouton twist: For a different twist, try different types of bread for the croutons, such as sourdough or rye bread.
Vegan and vegetarian: This soup is suitable for both vegan and vegetarian diets.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat or in the microwave until heated through. Croutons should be stored separately in an airtight container to keep them crispy.
Why you'll love this recipe:
Not only is this recipe easy to make, but it's also incredibly nutritious and flavorful. The combination of fresh vegetables and herbs creates a comforting and filling dish that is perfect for any meal. The homemade croutons add an extra layer of texture and flavor, making it a favorite for kids and adults alike.
Conclusion:
Enjoy this vegetable soup with homemade croutons as a healthy and delicious meal that is perfect for any day. The blend of fresh ingredients and aromatic spices will make this dish a staple in your recipe collection.
Comments
Half the recipe is missing in this post,like the directions and any added water amounts for boiling or condiments,herbs,garlic stock etc maybe???
Here is my update Mr. Vlada
Thank-You..