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Creamy Vegetable Soup with Herb Toasts finished dish

Creamy Vegetable Soup with Herb Toasts

Recipe card for Creamy Vegetable Soup with Herb Toasts.
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Servings: 4-6 servings
Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • For the Soup: 1 onion, chopped
  • Olive oil, for frying
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 2 zucchini, diced
  • 2 potatoes, peeled and diced
  • Water, enough to cover vegetables
  • Salt, to taste
  • Black pepper, to taste
  • 2 cloves garlic, minced
  • Fresh dill, chopped optional
  • Fresh parsley, chopped optional
  • 100 ml cream 20% fat

Method
 

Preparation
  1. Prepare the Base Vegetables: In a large pot over medium heat, add olive oil and sauté the chopped onion until softened.
  2. Add the carrot and cook for 3 minutes, stirring occasionally. Add the red bell pepper and zucchini and continue to sauté, mixing well.
  3. Add Potatoes and Simmer: Add diced potatoes to the pot. Fill with water to cover the vegetables. Bring to a boil, then cover and cook for 15 minutes, until vegetables are tender.
  4. Prepare Herb Toasts: While the soup simmers, place bread slices on a baking sheet. Brush each with olive oil, and season with salt, black pepper, and fresh parsley.
  5. Bake at 180°C (350°F) for 10 minutes or until golden and crispy. Set aside.
  6. Finish the Soup: Add minced garlic, dill, and parsley to the soup. Stir and cook for another 2 minutes.
  7. Remove the pot from heat and blend the soup until smooth using an immersion blender. Return to stove, add cream, and heat until it just begins to boil.
  8. Serve and Garnish: Pour the creamy soup into bowls, garnish with extra parsley if desired, and serve with herb toasts.

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