Welcome to a recipe that’s as nourishing for the body as it is soothing for the soul. Our Healthy Vegetable Soup with Homemade Croutons is not just a meal; it’s a vibrant medley of flavors that packs a powerful punch of nutrients while aligning perfectly with your health and weight loss goals. Crafted from a variety of fresh vegetables and seasoned to perfection, this soup offers a fulfilling experience with every spoonful.
Ingredients for the Soup:
- 1 Onion, chopped
- 1 stalk Celery, chopped
- 1 Carrot, chopped
- 1 Red Pepper, chopped
- 1 Yellow or Green Pepper, chopped
- 2 cloves Garlic, minced
- Olive Oil
- 3 Potatoes, peeled and cubed
- 2 tablespoons Flour
- 200 ml (1 cup) Vegetable Broth (for initial mixing)
- 1.5 liters (7 cups) Vegetable Broth
- Salt and Black Pepper, to taste
- 100g (1/2 cup) Noodles
- Dried Parsley
- 2 Bay Leaves
- Fresh Parsley, chopped (for garnish)
Ingredients for the Croutons:
- 3 slices of Bread, cubed
- Olive Oil
- Salt
- Red Pepper Flakes
Instructions:
- Prepare the Soup Base:
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion, celery, carrot, and peppers. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Thicken the Soup:
- Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for a couple of minutes to remove the raw flour taste.
- Gradually add 1 cup of vegetable broth, stirring constantly, until the mixture is smooth.
- Complete the Soup:
- Add the remaining 1.5 liters of vegetable broth to the pot along with the cubed potatoes, salt, black pepper, dried parsley, and bay leaves.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Add the noodles and cook according to the package instructions, typically about 7-10 minutes.
- Make the Croutons:
- While the soup simmers, preheat the oven to 190°C (375°F).
- Toss the bread cubes with a drizzle of olive oil, salt, and red pepper flakes.
- Spread the bread cubes on a baking sheet in a single layer and bake until golden and crispy, about 10-15 minutes, stirring halfway through.
- Finish and Serve:
- Once the noodles are cooked and the potatoes are tender, remove the bay leaves and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve hot with a side of crispy homemade croutons.
Nutritional Insights:
- This vegetable soup is low in calories but high in nutrients, making it an excellent option for weight loss. The variety of vegetables provides vitamins and fiber, which help in digestion and satiety.
- Olive oil adds healthy fats, which are essential for nutrient absorption.
Serving Suggestions:
- This soup is filling enough to serve as a main course but can also be paired with a light salad for a more rounded meal.
- It’s perfect for meal prep as it stores well in the refrigerator for a few days and tastes even better as the flavors meld.
Conclusion: This vegetable soup with homemade croutons is not just comforting and filling but also aligns with health and weight loss goals, providing a nutrient-rich meal without compromising on taste. Enjoy this warm, hearty soup any time of the year, and reap the benefits of a vegetable-packed meal.