Delicious Vegetable Soup with Homemade Croutons

Ingredients:

 

• • 2 stalks of celery (about 100g)
  • 1 carrot (about 70g)
  • 2 zucchini (about 250g)

 

• • 1 cup frozen Brussels sprouts (about 150g)
  • 1-inch piece of ginger (about 10g)
  • 1 processed cheese (about 100g)

 

• • 1 tsp salt (5g)
  • ½ tsp black pepper (2g)
  • 3 slices of bread (about 90g)

 

• • 1 tbsp olive oil (15g)
  • 1 tsp red pepper (2g)
  • 1 tsp dried garlic (2g)

 

• 1 tbsp fresh dill (about 5g)
• Water (enough to fill the pot)

Directions:

 

• • Wash and chop the celery, carrot, and zucchini into bite-sized pieces.
  • In a large pot, add the chopped vegetables, frozen Brussels sprouts, ginger, and enough water to cover the vegetables.
  • Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring occasionally.

 

• • Add processed cheese, salt, and black pepper. Stir well to combine.
  • Continue cooking until the vegetables are tender.
  • Blend the soup until smooth using a hand blender or a regular blender.

 

• • Meanwhile, prepare the croutons: cut the bread into cubes.
  • Heat olive oil in a pan, then toss the bread cubes with salt, red pepper, and dried garlic. Fry until golden brown.
  • Serve the soup hot, topped with the homemade croutons and fresh dill.

Serving Suggestions:

1. 1. Serve with a side of fresh salad for a complete meal.
   2. Pair with a slice of whole-grain bread for extra fiber.

 

1. 1. Add a dollop of sour cream or Greek yogurt for creaminess.
   2. Top with grated cheese for added flavor.
   3. Serve with a cup of your favorite tea for a warming experience.

Cooking Tips:

• • Feel free to substitute the processed cheese with a variety of cheeses such as cheddar or gouda for a different flavor.
  • If you like your soup thicker, use less water or add a small amount of potato to the soup.

 

• • For extra flavor, you can sauté the vegetables with garlic before adding water.
  • Adjust the salt and pepper to your taste.
  • Use homemade bread or day-old bread for croutons to reduce waste.

Nutritional Benefits:

• • This soup is high in fiber from the vegetables, which aids digestion.
  • It contains essential vitamins like vitamin C from the carrots, celery, and Brussels sprouts.

 

• Ginger provides anti-inflammatory benefits, while dill offers antioxidant properties.
• The addition of olive oil provides healthy fats.

Dietary Information:

 

• • Vegetarian
  • Dairy (if using processed cheese)
  • Gluten (if using regular bread)

Nutritional Facts (Per Serving):

• • Calories: 220 kcal
  • Protein: 7g

 

• • Carbs: 30g
  • Fat: 8g
  • Fiber: 6g

 

• Sodium: 800mg

Storage:

• • Allow the soup to cool completely before transferring to an airtight container.

 

• Store in the refrigerator for up to 3-4 days.
• For longer storage, freeze the soup (without croutons) for up to 3 months.