This warm and comforting vegetable soup, paired with crispy Parmesan croutons, makes for a nutritious, flavorful meal. Full of colorful vegetables and seasoned to perfection, it’s perfect for a family dinner or meal prep. The Parmesan croutons add a satisfying crunch to every bite.
Preparation Time:
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4-6 servings
Ingredients:
For the Soup:
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 sweet red pepper, chopped
- 1 sweet orange pepper, chopped
- 1 courgette (zucchini), chopped
- 2 potatoes, peeled and chopped
- 1 chili pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 liter (4 cups) vegetable broth
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
For the Parmesan Croutons:
- 4 slices of bread, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried garlic powder
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
Directions:
For the Soup:
- Fry the Onion:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and fry until translucent, about 3-5 minutes. - Add the Vegetables:
Add the celery, carrots, red and orange peppers, courgette, and potatoes. Stir to combine. - Season the Soup:
Add the finely chopped chili pepper, minced garlic, salt, black pepper, and thyme. Stir well to coat the vegetables. - Simmer the Vegetables:
Cover the pot and let the vegetables cook for 5-7 minutes to soften and release their flavors. - Add the Broth:
Pour in the vegetable broth and let the soup simmer for 15 minutes, allowing all the flavors to meld. - Finish the Soup:
Add the frozen peas and cook for another 3-5 minutes. Stir in the chopped parsley just before serving.
For the Parmesan Croutons:
- Preheat the Oven:
Preheat your oven to 180°C (350°F). - Season the Bread:
Place the cubed bread on a baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, grated Parmesan, and dried thyme. Toss to coat evenly. - Bake the Croutons:
Bake for 10-15 minutes until the bread cubes are golden and crispy.
Serve:
- Ladle the Soup:
Ladle the soup into bowls and top each serving with a handful of the Parmesan croutons. Enjoy!
Serving Suggestions:
- Serve with a side salad or crusty bread to make a more substantial meal.
- Top with a sprinkle of extra Parmesan or fresh herbs for added flavor.
Cooking Tips:
- Cut the vegetables evenly to ensure consistent cooking.
- Adjust the seasoning to your taste, adding more herbs, chili, or garlic if desired.
Nutritional Benefits:
- Vegetables: Provide essential vitamins, minerals, and fiber, supporting overall health.
- Parmesan: Adds calcium and protein.
- Olive Oil: Contains heart-healthy fats.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Vegan Option: Omit the Parmesan or use a plant-based cheese for a vegan version.
Storage Tips:
- Refrigerate: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat: Gently reheat on the stove or in the microwave.
- Croutons: Store leftover croutons in an airtight container at room temperature for up to 3 days.
Why You’ll Love This Recipe:
- Hearty and Nutritious: Packed with wholesome veggies and satisfying flavors.
- Easy to Make: A simple, straightforward recipe that’s perfect for a quick dinner.
- Versatile: Ideal for meal prep or a cozy family meal.
Conclusion:
This Hearty Vegetable Soup with Parmesan Croutons is a delicious, comforting dish that balances nutrition and flavor. Whether you’re enjoying it for dinner or prepping it for the week, it’s a go-to recipe that will quickly become a household favorite. Bon appétit!