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Vegetable Soup with Mushroom and Herb Croutons finished dish

Vegetable Soup with Mushroom and Herb Croutons

Recipe card for Vegetable Soup with Mushroom and Herb Croutons.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 1 onion, chopped
  • 20 grams butter
  • 2 celery stalks, chopped
  • 1 leek, sliced
  • 1 carrot, diced
  • 1 red pepper, diced
  • 2 potatoes, peeled and cubed
  • 150 grams mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt to taste
  • Black pepper to taste
  • Red pepper to taste
  • 1 tablespoon chopped parsley
  • 3 slices of bread
  • 1 tablespoon olive oil for croutons
  • 1 teaspoon red pepper flakes for croutons
  • 1 teaspoon Italian herbs for croutons

Method
 

Preparation
  1. Prepare the Soup: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
  2. Add the celery, leek, carrot, and red pepper to the pot. Stir occasionally and cook until the vegetables start to soften.
  3. Add the potatoes and enough water to cover all the vegetables. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
  4. Cook the Mushrooms: In a separate pan, heat the olive oil over medium heat. Add the mushrooms and cook until they are golden brown.
  5. Add the minced garlic, salt, black pepper, and red pepper to the mushrooms. Stir well and cook for another 2 minutes.
  6. Add the cooked mushrooms to the soup pot.
  7. Blend and Simmer: Blend the soup slightly with a hand mixer for a smoother texture, if desired.
  8. Simmer the soup for another 10 minutes. Add the chopped parsley and stir well. The soup is ready!
  9. Make the Croutons: Preheat the oven to 180°C (350°F).
  10. Brush the bread slices with olive oil, sprinkle with red pepper flakes and Italian herbs.
  11. Bake for 10 minutes or until crispy.
  12. Serve: Serve the soup hot with the fragrant croutons on the side.

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