This hearty vegetable soup is packed with a variety of colorful vegetables and flavored with fresh herbs. Paired with crispy Parmesan toasts, this dish makes for a delicious and easy dinner. Let’s get cooking!
Preparation Time
- Preparation Time: 20 minutes
- Cooking Time: 35-40 minutes
- Total Time: 55-60 minutes
Ingredients
- 1 onion, chopped
- Olive oil
- 1 carrot, chopped
- Salt, to taste
- 1/2 yellow pepper, chopped
- 1/2 green pepper, chopped
- 1 red pepper, chopped
- 3-4 potatoes, chopped
- 1.2L water (6 cups)
- Fresh mint and parsley, chopped
- 1 teaspoon baking soda (for washing vegetables)
- Black pepper, to taste
- 2 eggs
- 100g (1/2 cup) yogurt
- 50g vermicelli
- 2 more glasses of water (about 500ml)
- Broth (optional)
For the Parmesan Toasts
- Salt, to taste
- Herbs of Provence, to taste
- Smoked paprika, to taste
- Garlic powder, to taste
- Olive oil
- Parmesan cheese, grated
- Bread slices
Directions
For the Vegetable Soup:
- Cook Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-5 minutes until softened.
- Add Carrot and Peppers: Add the chopped carrot, salt, and cook for another 3-5 minutes. Then add the yellow, green, and red peppers. Stir well.
- Simmer Vegetables: Cover with a lid and cook over medium heat for 10 minutes.
- Add Potatoes and Water: Add the chopped potatoes and 1.2 liters (6 cups) of water. Cover with a lid and cook over medium heat for 10 minutes.
- Prepare Herbs: Finely chop the mint and parsley.
- Add Seasonings: Add more salt, black pepper, chopped mint, and parsley to the pot.
- Prepare Egg Mixture: In a bowl, mix the eggs and yogurt until well combined. Set aside.
- Add Vermicelli: Add the vermicelli to the soup, cover, and cook over medium heat for 12 minutes. Add 2 more glasses of water (about 500ml) if needed.
- Finish Soup: Add the broth if using, then slowly stir in the egg mixture. Mix well and let it cook for another few minutes until heated through.
For the Parmesan Toasts:
- Preheat Oven: Preheat your oven to 200°C (400°F).
- Prepare Toasts: In a small bowl, mix salt, Herbs of Provence, smoked paprika, and garlic powder. Brush bread slices with olive oil, sprinkle with the spice mixture, and top with grated Parmesan cheese.
- Bake Toasts: Place the bread slices on a baking sheet and bake in the preheated oven for 10-15 minutes until crispy and golden brown.
Serving Suggestions
- Serve the vegetable soup hot with a side of crispy Parmesan toasts.
- Garnish with additional fresh herbs for extra flavor.
Cooking Tips
- Make sure to stir the soup occasionally to prevent the vegetables from sticking to the bottom of the pot.
- For added protein, you can include beans or lentils in the soup.
Nutritional Benefits
- This soup is rich in vitamins and minerals from the variety of vegetables.
- Eggs and yogurt add protein and creaminess to the soup.
- Parmesan toasts provide a delicious crunch and additional calcium.
Dietary Information
- This recipe is vegetarian.
- For a gluten-free version, use gluten-free bread for the toasts and vermicelli.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup in a pot over medium heat and the toasts in the oven or toaster before serving.
Why You’ll Love This Recipe
- It’s a hearty and nutritious meal that’s perfect for any season.
- The combination of fresh vegetables and herbs makes it both healthy and flavorful.
- Parmesan toasts add a delightful crunch and cheesy goodness to the meal.
Conclusion
This vegetable soup with Parmesan toasts is a fantastic, easy dinner recipe that will warm your heart and fill your stomach. Thanks for watching and commenting! Enjoy your meal!
