Creamy Vegetable Soup with Aromatic Croutons

Ingredients:

For the Soup:

• • Onion: 1, chopped
  • Garlic: 3 cloves, minced
  • Carrots: 2, diced

• • Celery Stalks: 3, chopped
  • Potatoes: 2, peeled and diced
  • Frozen Peas: 350 grams

• • Salt and Black Pepper: To taste
  • Red Pepper: To taste
  • Oregano: To taste

• • Nutmeg: A pinch
  • Fresh Thyme or Rosemary: A few sprigs
  • Vegetable Broth: Enough to cover the vegetables

• Cream: 120 ml (1/2 cup)

For the Aromatic Croutons:

• • Bread Slices: 2, cubed

• • Olive Oil: As needed
  • Salt: To taste
  • Dried Garlic: To taste

• • Grated Parmesan Cheese: To taste
  • Red Pepper: To taste
  • Oregano: To taste

Instructions:

Prepare the Soup:

1. 1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
   2. Stir in the diced carrots, celery, and potatoes. Cook for a few minutes, then pour in enough vegetable broth to cover the vegetables.

1. 1. 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.
   2. Simmer for 20-25 minutes, or until the vegetables are tender.
   3. Remove from heat, stir in the cream, and mix well to create a smooth, creamy consistency.

Make the Aromatic Croutons:

1. 1. Preheat your oven to 375°F (190°C).
   2. Toss the cubed bread in olive oil, salt, dried garlic, Parmesan, red pepper, and oregano until well coated.

1. Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, stirring occasionally, until golden and crispy.

Serve:
Ladle the creamy vegetable soup into bowls and top with aromatic croutons. Enjoy warm!

Tips:

• • 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:

• • 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.