Zucchini Soup with Croutons

This Zucchini Soup is a healthy and delicious option for a light lunch or dinner. It features a blend of fresh vegetables, flavorful herbs, and homemade croutons, making it both nutritious and satisfying. Easy to prepare and full of flavor, this soup is perfect for any day of the week.

Ingredients:

Soup:

• 1 onion, chopped
• Olive oil (for frying)
• 1 carrot, sliced
• 2 zucchinis, chopped
• 1 cauliflower, chopped
• Salt (to taste)
• 120 grams of frozen peas
• 3 bay leaves
• Black peppercorns (to taste)

Croutons:

• 3 slices of bread, cut into cubes
• Olive oil (for drizzling)
• 1 onion, finely chopped
• Olive oil (for frying)
• 1 zucchini, chopped
• Salt (to taste)
• Black pepper (to taste)
• 2 cloves of garlic, minced
• Fresh dill and parsley, chopped

Instructions:

Prepare the Soup:

1. Fry the Vegetables:
   • In a large pot, heat a splash of olive oil over medium heat.
   • Add the chopped onion and fry until it starts to soften.
   • Add the sliced carrot, chopped zucchinis, and chopped cauliflower.
   • Season with salt and mix the vegetables well.
2. Cook the Vegetables:
   • Add the frozen peas to the pot.
   • Add 3 bay leaves and a few black peppercorns to the pot.
   • Cover with water and bring to a boil.
   • Reduce heat and let it simmer until all vegetables are tender, about 20-25 minutes.

Prepare the Croutons:

3. Bake the Bread:
   • Preheat your oven to 180°C (350°F).
   • Place the bread cubes on a baking sheet.
   • Drizzle with olive oil and bake for 10 minutes or until golden and crispy.
4. Fry the Aromatics:
   • In a frying pan, heat a splash of olive oil over medium heat.
   • Add the finely chopped onion and fry until it starts to soften.
   • Add the chopped zucchini, season with salt and black pepper, and fry until tender.
   • Add the minced garlic and cook for another 1-2 minutes.
   • Remove from heat and mix in the fresh dill and parsley.

Assemble the Soup:

5. Blend the Soup:
   • Remove the bay leaves and peppercorns from the pot.
   • Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
6. Add Aromatics to Soup:
   • Stir in the fried onion, zucchini, garlic, and herb mixture into the soup.
7. Serve:
   • Ladle the hot soup into bowls.
   • Top with the freshly baked croutons.
   • Garnish with additional fresh herbs if desired.

Serving Suggestions:

• Serve with a side of crusty bread or a fresh salad.
• Garnish with a dollop of sour cream or Greek yogurt for added creaminess.

Cooking Tips:

• Adjust the thickness of the soup by adding more or less water.
• Use fresh herbs for the best flavor.
• Customize the croutons by adding your favorite spices or herbs.

Nutritional Benefits:

• Zucchini: Low in calories, high in vitamins A and C.
• Cauliflower: High in fiber and vitamins C and K.
• Peas: Good source of plant-based protein and fiber.

Dietary Information:

• Vegetarian: This recipe is suitable for vegetarians.
• Vegan: To make it vegan, ensure the bread and any toppings used are free from animal products.
• Nut-Free: This recipe does not contain nuts.

Storage:

• Refrigerator: Store leftover soup in an airtight container for up to 3 days.
• Freezer: Freeze soup in individual portions for up to 1 month. Reheat gently on the stove or in the microwave.

Why You’ll Love This Recipe:

• Nutritious: Packed with vegetables and vitamins.
• Easy to Make: Simple steps and common ingredients.
• Flavorful: Fresh herbs and homemade croutons add great taste and texture.

Conclusion:

This Zucchini Soup with Croutons is a wonderfully light and nutritious meal that is easy to prepare and full of fresh flavors. Whether you’re looking for a healthy lunch or a comforting dinner, this soup is sure to please.