Hearty Vegetable Soup with Parmesan Croutons
Ingredients:
- 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 vegetable broth
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
For the Parmesan Croutons:
- 4 slices of crusty bread, cut into cubes
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
Instructions:
- Prepare the Soup Base:
- In a large pot, heat the olive oil over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Add the Vegetables:
- Stir in the chopped celery, carrots, sweet red and orange peppers, courgette, potatoes, and chili pepper.
- Season with salt, black pepper, and dried thyme.
- Cook the vegetables for about 10 minutes, stirring occasionally, until they begin to soften.
- Simmer the Soup:
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
- Finish the Soup:
- Stir in the frozen peas and cook for an additional 5 minutes.
- Add the chopped fresh parsley and adjust seasoning to taste.
- Prepare the Parmesan Croutons:
- Preheat your oven to 375°F (190°C).
- Toss the bread cubes with olive oil, grated Parmesan cheese, and garlic powder.
- Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy. Stir halfway through to ensure even toasting.
- Serve:
- Ladle the hearty vegetable soup into bowls.
- Top with the Parmesan croutons just before serving.
Enjoy this delicious, nourishing soup with the crunchy, cheesy croutons. It’s perfect for a cozy meal any day of the week.