There’s nothing quite like a bowl of homemade vegetable soup to nourish the body and soul. This recipe, lovingly passed down from my grandmother, is not only delicious but also helps with weight management. Packed with vibrant vegetables and topped with crunchy Parmesan croutons, this soup is both hearty and healthy. Enjoy the simplicity and comfort of this daily delight that has become a staple in my kitchen.
Ingredients:
For the Soup:
- 1 onion, chopped
- Olive oil
- 3 sticks of celery, chopped
- 1 carrot, chopped
- 1 sweet red pepper, chopped
- 1 sweet orange pepper, chopped
- 1 courgette (zucchini), chopped
- 2 potatoes, chopped
- 1 chili pepper, finely chopped
- 2 cloves garlic, finely chopped
- Salt, to taste
- Black pepper, to taste
- Thyme, to taste
- 1 liter vegetable broth
- 1 cup frozen peas
- Fresh parsley, chopped
For the Parmesan Croutons:
- 3 slices of bread, cubed
- Olive oil
- Salt, to taste
- Dried garlic, to taste
- Parmesan cheese, grated
- Thyme, to taste
Preparation:
- Prepare the Soup:
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Add the chopped celery, carrot, sweet red pepper, sweet orange pepper, courgette, potatoes, and chili pepper.
- Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the finely chopped garlic, salt, black pepper, and thyme, and cook for another minute until fragrant.
- Add the Broth and Peas:
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Stir in the frozen peas and cook for another 5 minutes.
- Adjust seasoning to taste and stir in the freshly chopped parsley.
- Make the Parmesan Croutons:
- Preheat your oven to 375°F (190°C).
- In a bowl, toss the cubed bread with olive oil, salt, dried garlic, grated Parmesan cheese, and thyme until evenly coated.
- Arrange the bread cubes evenly on a baking sheet in a single layer.
- Bake for 10-12 minutes, or until the croutons are golden brown and crispy. Remove from the oven and let them rest for a short while to cool.
- Serve the Soup:
- Ladle the hot vegetable soup into bowls.
- Top with a handful of freshly baked Parmesan croutons.
- Garnish with additional fresh parsley if desired.
Conclusion:
Grandma’s Wholesome Vegetable Soup with Parmesan Croutons is more than just a meal; it’s a comforting tradition that brings warmth and health to your daily routine. The rich flavors of the vegetables combined with the crunchy, cheesy croutons create a satisfying dish that is perfect for any time of the year. Enjoy this delicious soup as part of a balanced diet and let the simple, fresh ingredients nourish you from the inside out.