Vegetable soup with croutons

Vegetable Soup with Croutons

Discover a recipe for vegetable soup with croutons that will bring a touch of freshness and flavor to every bite! This soup is perfect for cooler days or when you want to indulge in a healthy dish, full of vitamins. Plus, it's a simple, quick, and versatile recipe, perfect for any time of the day.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients:
- 1 medium carrot
- 1 parsley
- 1 parsnip
- 1 medium onion
- 200 g tomato juice (or 3 fresh tomatoes)
- A bunch of fresh parsley
- Croutons (or 3 slices of rustic bread)
- 3 liters of water
- 1-2 tablespoons of olive oil
- Salt and pepper, to taste
- Grated Parmesan, for serving

Preparation:

1. Preparing the ingredients: Start by peeling and washing the vegetables. Cut the carrot, parsley, and parsnip into sticks, but not too thin – I recommend keeping them about the thickness of a finger. This will help maintain the texture of the vegetables in the soup.

2. Sautéing the vegetables: In a large pot, add the olive oil and heat it over medium heat. Add the chopped vegetables and sauté for 5-7 minutes, stirring occasionally to prevent them from sticking to the bottom of the pot. The chopped onion should be added at this time to release its aroma. Sautéing the onion will add amazing depth to your soup.

3. Boiling the soup: Once the vegetables have softened a bit, add the 3 liters of water. Allow the soup to reach a boiling point, then reduce the heat and let it simmer for about 15-20 minutes, until the vegetables are tender.

4. Adding the tomato juice: When the vegetables are almost done, add the tomato juice to the pot. If you prefer a thicker soup, you can use fresh, crushed tomatoes. Let the soup simmer for another 5-10 minutes to allow the flavors to blend.

5. Finalizing the soup: Finally, add the chopped parsley, salt, and pepper to taste. This will bring a fresh note and brighten the flavors of your soup.

6. Preparing the croutons: If you don't have croutons on hand, you can make them at home. Cut a few slices of rustic bread into cubes and place them on a baking tray. Drizzle with a little olive oil and bake in the oven at 180°C for about 15 minutes or until golden and crispy.

7. Serving: Serve the soup hot, sprinkled with grated Parmesan and crispy croutons on top. This combination offers a delicious contrast between the texture of the soup and the crunchy elements.

Useful tips:
- You can add other vegetables according to your preferences, such as zucchini or celery.
- If you like a stronger flavor, you can add a minced garlic clove during cooking.
- This soup keeps well in the refrigerator for 2-3 days and can be easily reheated.

Nutritional benefits:
This vegetable soup is an excellent source of vitamins and minerals. Carrots are rich in beta-carotene, which is beneficial for vision, and parsley is full of antioxidants. Consuming fresh vegetables contributes to maintaining a healthy and balanced diet.

Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are an excellent option, but make sure to add them to the soup at the beginning of the cooking process.
- How can I make the soup spicier? Add a pinch of paprika or dried chili for an extra kick.
- Can I make this soup vegetarian or vegan? Yes, just make sure to use vegetables and olive oil, avoiding dairy products.

Possible variations:
- You can turn this recipe into a cream soup by adding all the cooked ingredients into a blender until you achieve a smooth texture.
- Add whole grains like quinoa or rice to transform the soup into a heartier dish.

This vegetable soup with croutons is not just a simple recipe, but also an opportunity to explore creativity in the kitchen. Savor every bite and enjoy a healthy and comforting dish!