Today, we’re making a hearty and flavorful Vegetable and Leek Soup with Homemade Croutons. This comforting soup is packed with nutritious vegetables and enhanced with delicious homemade croutons, making it a perfect meal for any time of the year. Let’s get started!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
For the Soup:
- 1 onion, chopped
- Olive oil for frying
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 garlic cloves, minced
- 1 leek, cleaned and sliced
- 3 potatoes, peeled and diced
- 2 tablespoons flour
- 200ml (1 cup) vegetable broth
- 1.5 liters (7 cups) vegetable broth
- Salt and black pepper to taste
- 100g (1/2 cup) noodles
- Dried parsley
- 2 bay leaves
For the Croutons:
- 3 slices of bread, cut into cubes
- Olive oil
- Salt
- Red pepper flakes
- Dried garlic
Directions
- Prepare the Vegetables:
- Heat a drizzle of olive oil in a large pot over low heat.
- Add the chopped onion, celery, carrot, red pepper, green pepper, minced garlic, and sliced leek.
- Fry the vegetables over low heat for 10 minutes, stirring occasionally.
- Add the Potatoes and Flour:
- Add the diced potatoes to the pot and stir to combine.
- Sprinkle in the flour and mix well to coat the vegetables evenly.
- Add the Broth:
- Pour in 200ml (1 cup) of vegetable broth and stir well to avoid lumps.
- Gradually add the remaining 1.5 liters (7 cups) of broth, stirring continuously.
- Cook the Soup:
- Cover the pot with a lid and cook for 10 minutes.
- Season with salt and black pepper to taste.
- Add the noodles, dried parsley, and bay leaves.
- Cover and cook for another 15 minutes or until the noodles are tender.
- Prepare the Croutons:
- Preheat the oven to 180°C (350°F).
- Place the bread cubes on a baking sheet.
- Drizzle with olive oil and sprinkle with salt, red pepper flakes, and dried garlic.
- Toss to coat the bread cubes evenly.
- Bake in the preheated oven for 10 minutes or until golden and crispy.
- Finish the Soup:
- Remove the bay leaves from the soup.
- Add fresh parsley to the soup and stir well.
- Serve:
- Ladle the soup into bowls and top with the homemade croutons.
- Enjoy your meal!
Serving Suggestions
- Serve the soup hot, topped with the crispy croutons for added texture.
- Pair with a side salad for a complete meal.
- Add a sprinkle of grated cheese for extra flavor.
Cooking Tips
- Feel free to add your favorite herbs and spices to the soup for a personalized flavor.
- You can use any type of noodles or pasta you prefer.
- If you don’t have dried garlic, you can use garlic powder for the croutons.
Nutritional Benefits
- Vegetables: Rich in vitamins, minerals, and fiber.
- Leek: Adds a mild onion flavor and is rich in vitamins A and K.
- Potatoes: Provide potassium and vitamin C.
- Olive Oil: Contains healthy fats.
Dietary Information
- Vegan: This recipe is vegan-friendly.
- Nut-free: This recipe does not contain nuts.
- Dairy-free: This recipe is dairy-free.
Storage Tips
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- The croutons can be stored in an airtight container at room temperature for up to 3 days.
- Reheat the soup on the stove or in the microwave before serving.
Why You’ll Love This Recipe
- It’s packed with nutritious vegetables.
- The homemade croutons add a delightful crunch.
- It’s easy to make and perfect for a cozy meal.
Conclusion
Enjoy your delicious Vegetable and Leek Soup with Homemade Croutons! This hearty and nutritious meal is sure to be a hit with your family and friends. Please let me know in the comments how you liked it and feel free to share the recipe. Happy cooking!