This hearty vegetable soup is packed with flavor and nutrients, making it a perfect choice for a comforting dinner. Paired with crispy Parmesan toasts, this meal is not only delicious but also easy to prepare. Follow this step-by-step recipe to create a fantastic soup that will delight your taste buds.
Preparation Time
- Total Time: 1 hour
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
Ingredients
For the Soup:
- 1 onion, finely chopped
- Olive oil
- 1 carrot, diced
- Salt, to taste
- 1/2 yellow pepper, diced
- 1/2 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 (1/2 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
Instructions
Prepare the Soup:
- Sauté the Vegetables:
- Heat a large pot over medium heat and add a drizzle of olive oil.
- Add the finely chopped onion and cook for 3-5 minutes until translucent.
- Add the diced carrot and a pinch of salt, cooking for another 3-5 minutes.
- Add Peppers and Cook:
- Add the diced yellow, green, and red peppers. Stir well.
- Cover with a lid and cook over medium heat for 10 minutes, stirring occasionally.
- Add Potatoes and Water:
- Add the diced potatoes to the pot.
- Pour in 1.2L (6 cups) of water. Stir to combine.
- Cover with a lid and cook over medium heat for another 10 minutes.
- Season and Add Herbs:
- Chop fresh mint and parsley finely.
- Add more salt and black pepper to taste.
- Add the chopped mint and parsley to the pot. Stir well.
- Prepare the Egg Mixture:
- In a small bowl, mix 2 eggs with 100g (1/2 cup) of yogurt until well combined.
- Set aside.
- Add Vermicelli and Cook:
- Add 50g of vermicelli pasta to the soup.
- Pour in the additional 2 glasses of water.
- Cover and cook over medium heat for 12 minutes.
- Finish the Soup:
- Once the soup has cooked, add the vegetable broth as needed to reach your desired consistency.
- Slowly add the egg mixture to the soup, stirring continuously to avoid curdling.
- Mix well and let the soup simmer for a few more minutes.
Prepare the Parmesan Toasts:
- Preheat the Oven:
- Preheat your 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 the bread is golden and crispy.
Serve:
- Serve the Soup and Toasts:
- Ladle the hot vegetable soup into bowls.
- Serve with the crispy Parmesan toasts on the side.
Enjoy:
- Garnish and Enjoy:
- Garnish the soup with additional fresh parsley if desired.
- Enjoy your delicious and easy dinner!
Tips:
- Vegetable Washing: Use baking soda to wash your vegetables thoroughly. This ensures they are clean and free from pesticides.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed.
- Consistent Cooking: Make sure to stir the soup occasionally to prevent sticking and ensure even cooking.
Conclusion:
This vegetable soup paired with Parmesan toasts is a fantastic and easy dinner recipe. It’s packed with fresh vegetables and rich flavors, making it a comforting and nutritious meal. Enjoy this delicious dish and share it with your friends and family for a delightful dining experience! Thank you for watching and commenting. Enjoy your meal!