This creamy vegetable soup is a comforting and nutritious dish, packed with vibrant vegetables and topped with crispy aromatic croutons for added texture and flavor. Perfect for a light lunch or dinner, it’s an easy-to-make recipe that will warm your soul.
Preparation Time:
- Prep: 20 minutes
- Cooking: 20 minutes
- Total: 40 minutes
Ingredients:
For the Soup:
- 300 g celery, chopped
- 3 garlic cloves, minced
- 3 potatoes (about 400 g), peeled and diced
- 1 courgette (zucchini), chopped
- 35 g parsley, chopped
- Salt and black pepper to taste
- 1 liter vegetable stock
- 1 broccoli head (about 300 g), chopped
- 1 cup (150 g) frozen peas
For the Aromatic Croutons:
- 3 slices of bread, cut into cubes
- Salt to taste
- Olive oil
- Dried garlic
- Red pepper flakes
- Italian herbs
- 1 teaspoon butter
Directions:
- Prepare the Soup: In a large pot, heat a drizzle of olive oil over medium heat. Sauté the celery and garlic until fragrant, about 2-3 minutes.
- Add Vegetables: Add the diced potatoes, courgette, parsley, salt, and black pepper. Pour in the vegetable stock and bring to a boil. Cover and let cook for 15 minutes.
- Add Broccoli and Peas: Stir in the broccoli and frozen peas. Cover and cook for another 3-5 minutes, until all vegetables are tender.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. Adjust seasoning if needed.
- Make the Croutons: In a skillet, heat olive oil and butter over medium heat. Add the bread cubes and season with salt, dried garlic, red pepper flakes, and Italian herbs. Toss and fry for 3-5 minutes until golden and crispy.
- Serve: Ladle the soup into bowls and top with aromatic croutons.
Serving Suggestions:
- Garnish with a drizzle of olive oil and freshly chopped parsley.
- Pair with a side of crusty bread for dipping.
- Serve with a dollop of sour cream or Greek yogurt for creaminess.
- Add grated Parmesan cheese on top for a cheesy twist.
- Enjoy alongside a fresh green salad for a complete meal.
Cooking Tips:
- Use fresh, high-quality vegetables for the best flavor.
- If you prefer a chunkier texture, blend only half of the soup.
- Add a pinch of nutmeg for a warm, earthy undertone.
- To make it spicier, add a dash of cayenne pepper.
- Store croutons in an airtight container to keep them crispy.
Nutritional Benefits:
- High in fiber and vitamins from the variety of vegetables.
- Low in calories, making it a healthy meal option.
- Contains antioxidants from parsley and broccoli.
- A good source of plant-based protein from peas.
Dietary Information:
- Vegetarian-friendly.
- Can be made vegan by skipping butter or using plant-based alternatives.
- Gluten-free if served without croutons or with gluten-free bread.
Nutritional Facts (Per Serving):
- Calories: 180
- Protein: 6g
- Carbohydrates: 30g
- Fat: 5g
- Fiber: 6g
- Sodium: 400mg
Storage:
- Refrigerate leftover soup in an airtight container for up to 4 days.
- Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Store croutons separately in a sealed container to keep them crispy.
Why You’ll Love This Recipe:
- Packed with wholesome ingredients and vibrant flavors.
- Easy to prepare with minimal cleanup.
- Perfect for meal prepping and storing.
- A comforting, versatile dish for any season.
Conclusion:
This creamy vegetable soup with aromatic croutons is a nutritious and satisfying meal that’s as delightful to prepare as it is to eat. Its blend of hearty vegetables and flavorful croutons makes it a favorite for families and individuals alike. Whether served as a main course or a starter, this soup is sure to impress. Try it today and elevate your soup game!
Frequently Asked Questions:
- Can I substitute vegetable stock with chicken stock?
- How do I make this soup dairy-free?
- Can I add other vegetables like carrots or spinach?
- Is it possible to use fresh peas instead of frozen?
- What type of bread is best for croutons?
- Can I freeze the soup after blending?
- How do I prevent the soup from becoming too thick?
- What’s the best way to reheat the soup?
- Can I use a regular blender instead of an immersion blender?
- How can I make this recipe low-sodium?