This soothing vegetable soup, packed with a variety of fresh ingredients, serves as a gentle remedy for the stomach while also delighting the palate. Accompanied by homemade croutons, it provides a comforting meal that nourishes both body and soul.
Ingredients:
For the Soup:
- 1 onion, chopped
- 2 leeks, chopped
- 2 stalks of celery, chopped
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 2 potatoes, diced
- 2 cloves of garlic, minced
- 1 chili pepper, minced (optional for heat)
- Olive oil for sautéing
- Salt and black pepper, to taste
- Thyme, to taste
- 1 liter of vegetable broth
- Fresh parsley, chopped for garnish
For the Croutons:
- 3 slices of bread, cubed
- Olive oil
- Salt
- Dried garlic
- Red pepper flakes
- Oregano
Directions:
- Prepare the Soup:
- In a large pot, heat a splash of olive oil over medium heat. Add onion, leeks, celery, carrot, and bell pepper. Sauté until vegetables are softened, about 5 minutes.
- Add the garlic and chili pepper (if using) and cook for another 2 minutes until fragrant.
- Stir in the diced zucchini and potatoes, then season with salt, black pepper, and thyme. Cook for a few minutes to let the flavors meld.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and let simmer for about 20 minutes, or until all vegetables are tender.
- Adjust seasoning to taste and stir in fresh parsley just before serving.
- Make the Croutons:
- Serve:
- Ladle the hot soup into bowls and top with a generous helping of homemade croutons.
Tips:
- Variety: Feel free to vary the vegetables based on what’s available in your pantry or what’s in season.
- Vegan Option: Ensure that the bread used for the croutons is vegan if you are adhering to a vegan diet.
- Storage: This soup stores well and can be refrigerated for up to 5 days or frozen for longer storage.
Enjoy this comforting bowl of vegetable soup day or night, perfect for soothing the stomach and boosting your health with every spoonful!