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Vegetable Soup with Broccoli Parmesan Croutons

A delightful and nourishing soup made with a medley of fresh vegetables and topped with crispy broccoli parmesan croutons.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 onion 1 onion, diced (150g / 5.3 oz)
  • 2 tablespoons 2 tablespoons olive oil
  • 3 stalks 3 celery stalks, chopped (150g / 5.3 oz)
  • 2 carrots 2 carrots, sliced (200g / 7 oz)
  • 1 red bell pepper 1 red bell pepper, diced (150g / 5.3 oz)
  • 2 potatoes 2 potatoes, cubed (300g / 10.6 oz)
  • 1.5 liters 1.5 liters / 6 cups water or vegetable broth
  • 150 grams 150g / 5.3 oz mushrooms, sliced
  • 2 cloves 2 cloves garlic, minced
  • 1 head 1 head broccoli, cut into florets (300g / 10.6 oz)
  • 1 teaspoon 1 teaspoon Khmeli-Suneli spice blend (or Italian seasoning)
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped for garnish
For the croutons
  • 3 slices 3 slices bread
  • 50 grams 50g / 1.8 oz Parmesan cheese, grated
  • 1 tablespoon 1 tablespoon Greek yogurt or sour cream (15g / 0.5 oz)
  • Salt to taste
  • Black pepper to taste

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
  2. Add chopped celery and sliced carrots, and sauté for another 3-5 minutes.
  3. Incorporate diced bell pepper and cubed potatoes; stir, then pour in water or broth. Bring to a boil and simmer for 15 minutes.
  4. In a separate pan, heat olive oil and sauté sliced mushrooms until golden brown, about 5-7 minutes.
  5. Add minced garlic, salt, pepper, and Khmeli-Suneli to the mushrooms, sauté for an additional 2 minutes.
  6. Add the sautéed mushrooms to the soup along with half of the broccoli florets; let simmer for 10 more minutes.
Croutons
  1. Cook the remaining broccoli for 2 minutes, then mash it with Parmesan, yogurt, salt, and pepper to create the croutons mixture.
  2. Spread the broccoli mixture onto slices of bread, and bake at 180°C / 350°F for 10 minutes until crispy.
Serving
  1. Adjust the seasoning of the soup, add freshly chopped parsley before serving.
  2. Serve the soup hot, topped with parsley and croutons.

Notes

This soup can be enjoyed as a light lunch or a cozy dinner. Pairs well with a side of crusty bread or a simple green salad. Personalize your bowl with a drizzle of olive oil or extra parmesan cheese.