This Creamy Vegetable Soup with Parmesan Toasts is a hearty, flavorful dish perfect for any time of the year. Made with a mix of colorful bell peppers, carrots, and potatoes, this soup is both nourishing and satisfying. The addition of vermicelli pasta gives it a delightful texture, while the egg and yogurt mixture adds a creamy richness without the need for heavy cream. Paired with crispy Parmesan toasts, this meal is sure to warm you up and keep you full.
Preparation Time
This soup is easy to prepare, making it a great choice for a quick and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
Ingredients
For the Soup:
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 carrot, diced
- Salt, to taste
- ½ yellow pepper, diced
- ½ green pepper, diced
- 1 red pepper, diced
- 3-4 potatoes, peeled and diced
- 1.2L (6 cups) water
- Fresh mint and parsley, chopped
- 1 teaspoon baking soda (for washing vegetables)
- Black pepper, to taste
- 2 eggs
- 100g (½ cup) yogurt
- 50g vermicelli pasta
- Additional 2 glasses of water
- Vegetable broth, as needed
For the Parmesan Toasts:
- Olive oil
- Salt, to taste
- Herbs de Provence
- Smoked paprika
- Garlic powder
- Grated Parmesan cheese
- Bread slices
Directions
1. Prepare the Soup:
Sauté the Vegetables
- Heat a large pot over medium heat and add olive oil.
- Add finely chopped onion and cook for 3-5 minutes until translucent.
- Add diced carrot and a pinch of salt, cooking for another 3-5 minutes.
Add Peppers and Cook
- Stir in the diced yellow, green, and red bell peppers.
- Cover the pot with a lid and cook over medium heat for 10 minutes, stirring occasionally.
Add Potatoes and Water
- Add diced potatoes to the pot.
- Pour in 1.2L (6 cups) of water and stir well.
- Cover with a lid and cook over medium heat for another 10 minutes.
Season and Add Herbs
- Chop fresh mint and parsley finely.
- Season with additional salt and black pepper to taste.
- Add the chopped mint and parsley to the pot and stir.
Prepare the Egg Mixture
- In a small bowl, whisk together 2 eggs and 100g (½ cup) of yogurt until smooth.
- Set aside.
Add Vermicelli and Cook
- Add 50g of vermicelli pasta to the soup.
- Pour in the additional 2 glasses of water.
- Cover and let cook over medium heat for 12 minutes.
Finish the Soup
- Once the soup has simmered, add vegetable broth as needed to reach the desired consistency.
- Slowly pour in the egg and yogurt mixture, stirring continuously to prevent curdling.
- Mix well and let the soup simmer for another 2-3 minutes.
2. Prepare the Parmesan Toasts:
Preheat the Oven
- Preheat the oven to 200°C (400°F).
Season the Bread
- In a small bowl, mix olive oil, salt, Herbs de Provence, smoked paprika, and garlic powder.
- Brush the mixture onto slices of bread.
- Sprinkle grated Parmesan cheese generously over the top.
Bake the Toasts
- Place the bread slices on a baking sheet.
- Bake in the preheated oven for 10-15 minutes, or until golden and crispy.
The Origins and Popularity of Vegetable Soup
Vegetable soup has been a staple dish in many cultures for centuries, offering warmth and nourishment.
- Ancient Roots: Early civilizations used seasonal vegetables to create filling soups.
- Mediterranean Influence: This version, with bell peppers, yogurt, and herbs, is inspired by Mediterranean cuisine.
- A Timeless Comfort Food: Found in homes worldwide, vegetable soup remains a go-to dish for cold days and light meals.
Why You’ll Love This Recipe
This soup is delicious, healthy, and easy to make.
- Rich in Nutrients: Packed with fresh vegetables, this soup is full of vitamins and minerals.
- Creamy Without Heavy Cream: The egg and yogurt mixture adds creaminess without extra fat.
- Customizable: You can easily add different vegetables or adjust the seasoning to your preference.
- Perfect for Meal Prep: This soup stores well, making it a great make-ahead meal.
Health Benefits of This Soup
This vegetable soup is not only comforting but also full of nutrients.
- Bell Peppers: Rich in vitamin C and antioxidants, supporting immunity.
- Carrots: Provide beta-carotene, which promotes eye health.
- Potatoes: A good source of fiber, potassium, and complex carbohydrates.
- Eggs and Yogurt: Add protein and calcium, helping with bone strength.
- Olive Oil: Contains heart-healthy fats that reduce inflammation.
Serving Suggestions
Pair this soup with different sides for a complete meal.
- With Parmesan Toasts: The crunchy texture complements the creamy soup.
- With a Side Salad: A light Mediterranean salad with cucumbers, tomatoes, and feta cheese pairs well.
- With Roasted Vegetables: Serve with roasted zucchini or mushrooms for extra flavor.
Tips for the Best Vegetable Soup
Make sure your soup turns out perfect with these simple tips.
- Sauté the Vegetables Well: This enhances their flavor before adding water.
- Add Herbs at the End: Fresh mint and parsley retain their aroma when added last.
- Stir the Egg Mixture Slowly: Prevents curdling and keeps the soup smooth.
- Use High-Quality Olive Oil: A good olive oil enhances the richness of the soup.
Variations to Try
You can easily modify this recipe based on your preferences.
- Vegan Option: Skip the eggs and yogurt, and use coconut milk for creaminess.
- Spicy Version: Add chili flakes or cayenne pepper for a kick.
- Protein Boost: Add shredded chicken or chickpeas for extra protein.
- Different Pasta: Swap vermicelli with orzo or small shell pasta.
Storage and Reheating
This soup keeps well and can be enjoyed later.
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze in portions for up to 2 months.
- Reheat: Warm over low heat, stirring occasionally. If too thick, add water or broth.
Conclusion: A Nourishing and Delicious Soup
This Creamy Vegetable Soup with Parmesan Toasts is the perfect blend of comfort and nutrition. With its colorful vegetables, creamy egg and yogurt mixture, and the crunch of Parmesan toasts, it’s a dish that’s both satisfying and easy to make. Whether you’re looking for a light meal or a hearty appetizer, this soup is sure to impress. Try it today and enjoy a warm, flavorful bowl of goodness!
FAQ
1. Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors meld.
2. Can I use frozen vegetables?
Absolutely! Just adjust the cooking time slightly.
3. What can I use instead of vermicelli?
You can use orzo, broken spaghetti, or small pasta shells.
4. Can I make this soup vegan?
Yes! Skip the eggs and yogurt and use coconut milk or cashew cream instead.
5. How can I make the toasts extra crispy?
Bake them at a slightly lower temperature (180°C/350°F) for a longer time.
Enjoy this Creamy Vegetable Soup with Parmesan Toasts, a dish that brings warmth, comfort, and rich flavors to your table! 🍲✨