This hearty and flavorful vegetable soup is the perfect dish for a cozy meal. Packed with fresh vegetables and topped with golden homemade croutons, it’s not only nutritious but incredibly satisfying. Whether you’re looking for a light lunch or a warming dinner, this soup is sure to please the whole family.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 2 stalks of celery (about 100g)
- 1 carrot (about 70g)
- 2 zucchini (about 250g)
- 1 cup frozen Brussels sprouts (about 150g)
- 1-inch piece of ginger (about 10g)
- 1 processed cheese (about 100g)
- 1 tsp salt (5g)
- ½ tsp black pepper (2g)
- 3 slices of bread (about 90g)
- 1 tbsp olive oil (15g)
- 1 tsp red pepper (2g)
- 1 tsp dried garlic (2g)
- 1 tbsp fresh dill (about 5g)
- Water (enough to fill the pot)
Directions:
- Wash and chop the celery, carrot, and zucchini into bite-sized pieces.
- In a large pot, add the chopped vegetables, frozen Brussels sprouts, ginger, and enough water to cover the vegetables.
- Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally.
- Add processed cheese, salt, and black pepper. Stir well to combine.
- Continue cooking until the vegetables are tender.
- Blend the soup until smooth using a hand blender or a regular blender.
- Meanwhile, prepare the croutons: cut the bread into cubes.
- Heat olive oil in a pan, then toss the bread cubes with salt, red pepper, and dried garlic. Fry until golden brown.
- Serve the soup hot, topped with the homemade croutons and fresh dill.
Serving Suggestions:
- Serve with a side of fresh salad for a complete meal.
- Pair with a slice of whole-grain bread for extra fiber.
- Add a dollop of sour cream or Greek yogurt for creaminess.
- Top with grated cheese for added flavor.
- Serve with a cup of your favorite tea for a warming experience.
Cooking Tips:
- Feel free to substitute the processed cheese with a variety of cheeses such as cheddar or gouda for a different flavor.
- If you like your soup thicker, use less water or add a small amount of potato to the soup.
- For extra flavor, you can sauté the vegetables with garlic before adding water.
- Adjust the salt and pepper to your taste.
- Use homemade bread or day-old bread for croutons to reduce waste.
Nutritional Benefits:
- This soup is high in fiber from the vegetables, which aids digestion.
- It contains essential vitamins like vitamin C from the carrots, celery, and Brussels sprouts.
- Ginger provides anti-inflammatory benefits, while dill offers antioxidant properties.
- The addition of olive oil provides healthy fats.
Dietary Information:
- Vegetarian
- Dairy (if using processed cheese)
- Gluten (if using regular bread)
Nutritional Facts (Per Serving):
- Calories: 220 kcal
- Protein: 7g
- Carbs: 30g
- Fat: 8g
- Fiber: 6g
- Sodium: 800mg
Storage:
- Allow the soup to cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- For longer storage, freeze the soup (without croutons) for up to 3 months.
Why You’ll Love This Recipe:
This vegetable soup is not only nutritious but also incredibly versatile. It’s made with simple ingredients that are easy to find and perfect for any time of year. The homemade croutons add a crunchy contrast, making each spoonful delightful. It’s the ideal comfort food that you can enjoy with minimal effort.
Conclusion:
This vegetable soup with homemade croutons is a must-try for any soup lover. It’s packed with healthy ingredients and has the perfect balance of flavors. The addition of fresh dill and croutons elevates the dish to a whole new level. Whether you’re making it for lunch or dinner, this recipe will be a hit with everyone!
Frequently Asked Questions:
- Can I make this soup without croutons?
Yes, you can skip the croutons if you prefer a lighter option or if you’re watching your carb intake. - Can I use fresh Brussels sprouts instead of frozen?
Yes, you can use fresh Brussels sprouts. Just chop them before adding them to the soup. - Can I freeze this soup?
Yes, the soup can be frozen without the croutons. Store it in an airtight container for up to 3 months. - What can I use instead of processed cheese?
You can substitute processed cheese with cheddar, gouda, or any cheese of your choice. - Is this recipe vegan?
No, this recipe contains processed cheese, but you can replace it with a vegan cheese alternative to make it vegan. - Can I add other vegetables to the soup?
Absolutely! Feel free to add other vegetables like bell peppers, potatoes, or spinach for extra nutrition. - Can I make this soup in a slow cooker?
Yes, you can combine the vegetables and water in a slow cooker and cook on low for 6 hours, then blend and add the seasonings. - How can I make the soup spicier?
Add more red pepper or a pinch of cayenne pepper for an extra kick. - Can I use store-bought croutons?
Yes, you can use store-bought croutons if you’re short on time, but homemade croutons add a nice, fresh touch. - How do I make the soup creamier?
For a creamier texture, you can add a splash of cream or coconut milk after blending the soup.