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Directions:
Sauté the Aromatics:
In a large pot, heat some olive oil over medium heat.
Add the chopped onion and sauté until translucent.
Add the leeks and celery to the pot and cook until they start to soften.
Prepare the Vegetables:
Stir in the diced carrot, red pepper, zucchini, and potatoes.
Mix well to combine all the vegetables.
Season and Simmer:
Add the minced garlic, chili pepper (if using), salt, black pepper, and thyme to the pot.
Stir everything thoroughly.
Cover the pot with a lid and let the vegetables simmer for 5-7 minutes to release their flavors.
Add Broth and Simmer:
Pour in the vegetable broth and bring the soup to a gentle boil.
Reduce the heat and let it simmer for about 15 minutes or until the vegetables are tender.
Prepare the Croutons:
While the soup is simmering, preheat your oven to 180°C (350°F).
Cut the slices of bread into cubes for the croutons.
Place them on a baking tray and drizzle with olive oil.
Sprinkle with salt, dried garlic, red pepper, and oregano.
Toss to coat evenly.
Bake the croutons in the preheated oven for about 10 minutes or until they are golden and crispy.
Finish and Serve:
Once the soup is ready, remove it from the heat and stir in the chopped parsley.
Ladle the hot soup into bowls and garnish each serving with a handful of the prepared croutons.
Serving Suggestions
Serve the soup with a side of crusty bread or a fresh green salad.
Top with a dollop of sour cream or a sprinkle of grated Parmesan for added richness.
Pair with a glass of your favorite white wine for a complete meal.
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