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.
