Healthy Vegetable Soup with Homemade Croutons (Page 3 ) | August 20, 2024
Annonce:
Directions:
1. Prepare the Soup Base:
Advertisement:
- 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:
Advertisement:
- 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.
