Ingredients:
For the Soup:
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- Onion: 1, chopped
- Garlic: 3 cloves, minced
- Carrots: 2, diced
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- Celery Stalks: 3, chopped
- Potatoes: 2, peeled and diced
- Frozen Peas: 350 grams
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- Salt and Black Pepper: To taste
- Red Pepper: To taste
- Oregano: To taste
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- Nutmeg: A pinch
- Fresh Thyme or Rosemary: A few sprigs
- Vegetable Broth: Enough to cover the vegetables
For the Aromatic Croutons:
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- Olive Oil: As needed
- Salt: To taste
- Dried Garlic: To taste
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- Grated Parmesan Cheese: To taste
- Red Pepper: To taste
- Oregano: To taste
Instructions:
Prepare the Soup:
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- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
- Stir in the diced carrots, celery, and potatoes. Cook for a few minutes, then pour in enough vegetable broth to cover the vegetables.
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- Bring to a boil, reduce the heat, and let it simmer. Add the frozen peas, nutmeg, thyme or rosemary, and season with salt, black pepper, red pepper, and oregano.
- Simmer for 20-25 minutes, or until the vegetables are tender.
- Remove from heat, stir in the cream, and mix well to create a smooth, creamy consistency.
Make the Aromatic Croutons:
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- Preheat your oven to 375°F (190°C).
- Toss the cubed bread in olive oil, salt, dried garlic, Parmesan, red pepper, and oregano until well coated.
- Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, stirring occasionally, until golden and crispy.
See also Easy Homemade Bread Recipe
Serve:
Ladle the creamy vegetable soup into bowls and top with aromatic croutons. Enjoy warm!
» MORE: Decadent Cherry Chocolate Fudge: A Perfect Holiday Treat Ingredients For the Fudge Base 500g (17.6 oz) semi-sweet chocolate (55% cocoa solids), broken into small pieces 397g (14 oz) sweetened condensed milk 200g (7 oz) glacé cherries, chopped (plus 8 additional cherries for topping) 2.5 ml (½ tsp) almond extract Instructions Preparation Line a 20cm x 20cm (8-inch x 8-inch) baking tin with non-stick parchment paper, ensuring paper extends up the sides Chop glacé cherries, setting aside 8 pieces for decoration Break chocolate into small, uniform pieces for even melting Making the Fudge Create a double boiler by placing a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water Combine chocolate, condensed milk, almond extract, and chopped cherries (except reserved pieces) in the bowl Stir continuously until chocolate melts completely and mixture becomes smooth Pour mixture immediately into prepared tin Smooth surface with an offset spatula for a professional finish Decorate with reserved cherry pieces, pressing them lightly into the surface Refrigerate for minimum 2 hours until completely set Timing and Nutritional Information Prep Time: 15 minutes Cooking Time: 10 minutes Setting Time: 2 hours Total Time: 2 hours 25 minutes Yield: 36 pieces Per Piece (approximately): Calories: 125 Protein: 1.5g Fat: 6g Carbohydrates: 16g Sugar: 14g Tips and Tricks Chop chocolate into uniform pieces for even melting Maintain water at a gentle simmer, not a rolling boil Use room temperature condensed milk for smoother blending Work quickly once chocolate is melted as mixture begins setting immediately Use a sharp knife dipped in hot water between cuts for clean edges Pat cherries dry before adding to prevent water content from affecting texture Variations and Substitutions Dark chocolate (70% cocoa) for a more intense flavor Milk chocolate for a sweeter version Dried cherries instead of glacé for less sweetness Kirsch liqueur (1 tablespoon) instead of almond extract Add 100g chopped nuts for additional texture White chocolate drizzle over the top for decoration Common FAQs Q: Why did my fudge turn grainy? A: This usually occurs from overheating. Maintain gentle heat and constant stirring for smooth results. Oatmeal and Pumpkin Seed Bread Recipe Q: Can I freeze this fudge? A: Yes, it freezes well for up to 3 months when wrapped properly in airtight containers. Q: Why isn’t my fudge setting properly? A: Ensure correct chocolate-to-condensed milk ratio and adequate refrigeration time. Carrot Nut Cake with Cream Cheese Frosting Q: Can I use fresh cherries instead of glacé cherries? A: Fresh cherries contain too much moisture and will affect the fudge’s texture. Stick to glacé or dried cherries. Storage and Make-Ahead Tips Store in an airtight container in the refrigerator Keeps fresh for up to two weeks when refrigerated Layer pieces with wax paper to prevent sticking Bring to room temperature for 10 minutes before serving Can be frozen for up to 3 months Thaw overnight in refrigerator before serving Avoid storing at room temperature as texture will soften
Tips:
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- Soup Thickness: If you prefer a thicker soup, blend part of the soup with an immersion blender or transfer some to a regular blender before adding the cream.
- Crouton Variations: Try using different cheeses, such as cheddar or Gruyère, or add other herbs like basil or parsley for extra flavor.
- Vegetable Flexibility: Feel free to add zucchini, spinach, or any other vegetables you have on hand.
Nutritional Benefits:
This soup is a nutrient-rich option, filled with vitamins and minerals from the vegetables, while the cream adds richness. The croutons provide a satisfying crunch with a hint of Parmesan for added flavor and texture.
Serving Suggestions:
Pair the soup with a light green salad or a simple sandwich to create a complete meal. The croutons also make a great snack on their own or sprinkled over salads.
Storage:
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- Refrigerate: Store leftover soup in an airtight container for up to 3 days in the refrigerator.
- Freeze: Freeze the soup in individual portions for up to 3 months. Thaw and reheat over medium heat, adding more broth if needed.
- Reheat: Gently reheat the soup in a pot on the stove, stirring occasionally. You may need to add a little water or broth to thin it out.
- Crouton Storage: Keep croutons in an airtight container at room temperature for up to 2 days. Refresh them in the oven before serving to restore crispiness.
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