• INGREDIENTS:
For the Soup:
1 onion, chopped
3 cloves of garlic, minced
2 carrots, diced
3 stalks of celery, chopped
2 potatoes, peeled and diced
350 grams frozen peas
Salt and black pepper, to taste
Red pepper, to taste
Oregano, to taste
A pinch of nutmeg
Fresh thyme or rosemary, a few sprigs
Vegetable broth, enough to cover the vegetables
120 ml (1/2 cup) cream
For Aromatic Croutons:
2 slices of bread, cubed
Olive oil
Salt, to taste
Dried garlic, to taste
Grated Parmesan cheese
Red pepper, to taste
Oregano, to taste
• INSTRUCTIONS:
Preparing the Soup:Heat the Base: In a large pot, add a splash of olive oil and heat over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
Add the Vegetables: To the pot, add the diced carrots, chopped celery, and diced potatoes. Stir to combine with the onion and garlic.
Season the Soup: Sprinkle in salt, black pepper, red pepper, oregano, and nutmeg. Add fresh thyme or rosemary. Stir to distribute the seasonings evenly.
Cook the Vegetables: Pour in enough vegetable broth to just cover the vegetables in the pot. Bring to a simmer, cover, and let cook on low heat until the potatoes are tender, about 20 minutes.
Blend the Soup: Once the vegetables are tender, use an immersion blender to puree the soup directly in the pot to your desired consistency. For a chunkier texture, pulse gently, leaving some pieces whole.
Finish with Cream: Turn off the heat and stir in the cream until well combined. Adjust seasoning if necessary.
Making the Croutons:
Preheat the Oven: Set your oven to 180°C (350°F).
Prepare the Bread: Place the cubed bread on a baking sheet. Drizzle with olive oil, then sprinkle with salt, dried garlic, grated Parmesan cheese, red pepper, and oregano. Toss to coat evenly.
Bake the Croutons: Spread the seasoned bread cubes in a single layer on the baking sheet. Bake in the preheated oven until golden and crispy, about 10 minutes. Shake the pan halfway through baking to ensure even crisping.
Serving Suggestions
Serve this creamy vegetable soup hot, garnished with the freshly baked aromatic croutons for added texture and flavor. For an extra touch of luxury, drizzle a little truffle oil over the top or sprinkle with additional grated Parmesan. A side of crusty bread or a light salad complements this soup beautifully, making for a fuller meal.
