Healthy Vegetable Soup with Homemade Croutons (Page 3 ) | August 20, 2024

Directions:

1. Prepare the Soup Base:

• In a large pot, heat a splash of olive oil over medium heat.
• Add the chopped onion, celery, carrot, and peppers. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
• Add the minced garlic and cook for an additional minute until fragrant.

2. Thicken the Soup:

• Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for a couple of minutes to remove the raw flour taste.
• Gradually add 1 cup of vegetable broth, stirring constantly, until the mixture is smooth.

3. Complete the Soup:

• Add the remaining 1.5 liters of vegetable broth to the pot along with the cubed potatoes, salt, black pepper, dried parsley, and bay leaves.
• Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
• Add the noodles and cook according to the package instructions, typically about 7-10 minutes.

4. Make the Croutons:

• While the soup simmers, preheat the oven to 190°C (375°F).
• Toss the bread cubes with a drizzle of olive oil, salt, and red pepper flakes.
• Spread the bread cubes on a baking sheet in a single layer and bake until golden and crispy, about 10-15 minutes, stirring halfway through.

5. Finish and Serve:

• Once the noodles are cooked and the potatoes are tender, remove the bay leaves and adjust the seasoning if necessary.
• Ladle the soup into bowls and garnish with freshly chopped parsley.
• Serve hot with a side of crispy homemade croutons.

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Nutritional Benefits:

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