1 onion, finely chopped
2 tablespoons olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 sweet red pepper, chopped
1 sweet orange pepper, chopped
1 courgette (zucchini), chopped
2 potatoes, peeled and chopped
1 chili pepper, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 liter vegetable broth
1 cup frozen peas
1/4 cup fresh parsley, chopped
For the Parmesan Croutons:
4 slices of bread, cubed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried garlic powder
1/4 cup grated Parmesan cheese
1/2 teaspoon dried thyme
Directions
Prepare the Soup:
Fry the Onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and fry until translucent, about 3-5 minutes.
Add the Vegetables: Add the chopped celery, carrot, sweet red pepper, sweet orange pepper, courgette, and potatoes. Stir to combine.
Add the Seasonings: Add the finely chopped chili pepper and garlic. Season with salt, black pepper, and thyme. Mix thoroughly to ensure the vegetables are well coated.
Simmer the Vegetables: Cover the pot with a lid and simmer the vegetables for 5-7 minutes to soften slightly and release their flavors.
Add the Broth: Pour in the vegetable broth and let the soup cook for 15 minutes, allowing the flavors to meld together.
Add the Peas and Parsley: Add the frozen peas and cook for another 3-5 minutes. Stir in the chopped parsley for added freshness and flavor.
Prepare the Parmesan Croutons:
Preheat the Oven: Preheat your oven to 180°C (350°F).
Season the Bread: Place the cubed bread on a baking sheet. Drizzle with olive oil and sprinkle with salt, dried garlic, grated Parmesan cheese, and thyme. Toss to coat the bread cubes evenly.
Bake the Croutons: Cook the seasoned bread cubes in the preheated oven for 10-15 minutes, or until they are golden and crispy.
Serve:
Finish the Soup: Taste the soup and adjust the seasoning if needed to ensure balanced flavors.
Serve with Croutons: Ladle the soup into bowls and top with the freshly baked Parmesan croutons. Enjoy the combination of the hearty vegetable soup and the crispy, savory croutons.
Serving Suggestions
Serve the soup hot with the Parmesan croutons on top.
Pair with a side salad or a slice of crusty bread for a more substantial meal.
Cooking Tips
Ensure the vegetables are chopped evenly for consistent cooking.
Adjust the seasoning to your taste, adding more herbs or spices if desired.
Nutritional Benefits
This soup is rich in vitamins, minerals, and fiber from the variety of vegetables.
The Parmesan croutons add a source of protein and calcium.
Dietary Information
This recipe is vegetarian.
To make it vegan, omit the Parmesan cheese or use a dairy-free alternative.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave before serving.
The croutons can be stored in an airtight container at room temperature for up to 3 days.
Why You’ll Love This Recipe
The soup is hearty, flavorful, and packed with nutritious vegetables.
The Parmesan croutons add a delightful crunch and savory flavor.
It’s easy to prepare and perfect for meal prep or a quick weeknight dinner.
Conclusion
Enjoy this Hearty Vegetable Soup with Parmesan Croutons for a comforting and nutritious meal that’s sure to become a favorite. Whether you’re enjoying it as a cozy dinner or packing it for lunch, this soup offers the perfect balance of flavors and textures.
