1 onion, cut Olive oil
2 leeks, cut 2 celery stalks, cut 1 carrot, chopped 1 red pepper, chopped 1 zucchini, chopped 2 potatoes, chopped 2 garlic cloves, minced 1 chili pepper, minced (if you want it spicy)
Add salt according to your preference.
Add black pepper according to your preference.
Thyme (fresh or dried)
1 liter of vegetable broth (equivalent to 4 cups)
Chopped fresh parsley
For the crunchy bread pieces:
3 pieces of bread
Oil made from olives.
Sal.
Garlic that has been dried.
Pimiento rojo
Orégano
Instructions
Cook the chopped vegetables in hot oil.
In a big pot, warm up some olive oil on medium heat.
Put the diced onion in the pan and cook until it becomes clear.
Put the leeks and celery in the pot and cook until they become tender.
Get the vegetables ready. Mix the chopped carrot, red pepper, zucchini, and potatoes. Stir thoroughly to mix all the vegetables together.
Season and Simmer: Add spices and let it cook slowly. 6. Put the chopped garlic, chili pepper (if desired), salt, pepper, and thyme into the pot. Mix everything well. Put a lid on the pot and let the vegetables cook gently for 5-7 minutes to bring out their flavors.
Include broth and let it simmer. Add the vegetable broth and heat the soup until it gently boils. Lower the temperature and let it cook gently for around 15 minutes or until the vegetables are soft.
Make the croutons: 11. While the soup is cooking slowly, heat your oven to 180°C (350°F). Cut the pieces of bread into small squares to make croutons. Put them on a baking sheet and sprinkle some olive oil on top. Add salt, dried garlic, red pepper, and oregano on top. Mix well to cover everything evenly. Cook the croutons in the oven that has been heated beforehand for around 10 minutes, or until they turn golden and crunchy.
Finish and serve: 17. When the soup is done, take it off the stove and mix in the chopped parsley. Put the hot soup in bowls and add some croutons on top of each serving.
Ideas for how to serve.
Serve the soup with some crunchy bread or a fresh salad.
Add a bit of sour cream or sprinkle some grated Parmesan on top for extra flavor.
Enjoy with a glass of your preferred white wine to complement your meal.
Tips for Cooking
To make the soup creamier, use a blender to mix a part of it and then add it back to the pot.
Choose the vegetables that are currently in season or that you like the most.
Include beans or lentils to increase the protein content and make the dish more filling.
Benefits for your health from food
Full of vitamins and minerals. This soup is full of vitamins A and C, potassium, and fiber from different vegetables.
Low in Calories: A good choice for a simple and nutritious meal.
Antioxidant Benefits: Ingredients such as garlic, chili pepper, and fresh herbs have antioxidant properties.
Information about food and nutrition.
Someone who doesn’t eat meat.
Vegan (if croutons are made with bread suitable for vegans)
Without gluten (if croutons are made with bread that does not contain gluten).
End.
In summary, this delicious Vegetable Soup with Homemade Croutons is not just a meal – it’s a comforting and nourishing dish that will surely satisfy both your body and soul. This dish is full of bright colors, delicious flavors, and healthy ingredients that make every bite a delight. Whether you have it on a chilly winter evening or for a quick lunch on a sunny day, this soup will surely become a favorite in your cooking routine. Get your family together, serve some soup, and enjoy the little joys of a meal made at home. ¡Que aproveche!
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