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This hearty and nutrient-packed vegetable soup is the ultimate comfort food for any day. Made with a rainbow of vegetables and topped with homemade croutons, it’s a healthy, flavorful, and satisfying dish. Perfect for boosting your immune system, this soup is a must-try!
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
For the Soup:
- 1 onion, diced
- 2 tablespoons olive oil
- 2 leeks, sliced
- 2 stalks of celery, diced
- 1 carrot, diced
- 1 red pepper, diced
- 1 zucchini, diced
- 2 potatoes, diced
- 2 cloves garlic, minced
- 1 chili pepper, finely chopped
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon thyme
- 1 liter (4 cups) vegetable broth
- Fresh parsley, chopped
For the Croutons:
- 3 slices of bread, cubed
- 2 tablespoons olive oil
- Salt, to taste
- 1 teaspoon dried garlic
- ½ teaspoon red pepper flakes
- 1 teaspoon oregano
Directions
- Prepare the Soup:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Add leeks, celery, carrot, red pepper, zucchini, and potatoes. Cook for a few minutes, stirring occasionally.
- Stir in garlic, chili pepper, salt, black pepper, and thyme. Cover and let the vegetables simmer for 5-7 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender.
- Prepare the Croutons:
- Preheat oven to 180°C (350°F).
- In a mixing bowl, toss bread cubes with olive oil, salt, dried garlic, red pepper flakes, and oregano.
- Spread seasoned bread cubes on a baking sheet and bake for 10 minutes or until golden and crispy.
- Serve the Soup:
- Stir fresh parsley into the soup just before serving.
- Serve hot with crunchy croutons sprinkled on top.
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