Creamy Vegetable Soup with Toasted Croutons
Category: Soups & Stews
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Celery | 100g |
| Carrots | 100g |
| Red onions | 100g |
| Peas | 150g |
| Fresh spring onion (scallion) | 150g |
| Zucchini | 300g |
| Potatoes | 200g |
| Spinach | 200g |
| Grana Padano DOP cheese | 40g |
| Fine salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | 50g + 20g |
| Water | 600g |
| Homemade bread | 200g |
Instructions:
To prepare this comforting creamy vegetable soup, begin by getting all your vegetables ready. Peel the red onion and chop it into large chunks. Take the carrots, peel them, and slice them into thick rounds. Peel the potatoes and cut them into cubes similar in size to the carrots. Remove the tough ends from the spinach stems, rinse well, and chop the spinach into thirds. Next, wash and trim the zucchinis, slicing them into thick rounds to match the carrots in size.
For the celery, use a vegetable peeler to remove the tough outer strings, then chop the celery into large pieces. Now, prepare the fresh spring onions by slicing off the roots and cutting them into thick slices.
Once all the vegetables are prepped, it’s time to start cooking. In a large, deep pot, heat 50g of extra virgin olive oil over medium heat. Add the chopped red onion, spring onion, carrots, and celery to the pot. Stir occasionally and cook for about 20 minutes, allowing the vegetables to soften and release their flavors.
After 20 minutes, add the diced potatoes and sliced zucchini to the pot, stirring everything together. Continue to cook for a few more minutes, ensuring the vegetables are well combined. Then, add the spinach and pour in 600g of water. Season with a pinch of salt and black pepper to taste. Let the mixture simmer for another 10 minutes, or until all the vegetables are tender and fully cooked through.
Once the soup is ready, remove the pot from the heat and use an immersion blender to blend the vegetables into a smooth and creamy consistency. If you prefer a chunkier texture, you can blend only part of the soup, leaving some pieces for added texture. Taste the soup and adjust the seasoning with more salt or pepper if needed.
While the soup is staying warm, prepare the croutons. Cut the homemade bread into small cubes and place them on a baking tray lined with parchment paper. Drizzle the remaining 20g of extra virgin olive oil over the bread cubes, ensuring they are evenly coated. Toast the bread under the grill in your oven for about 5 minutes or until the croutons are golden and crispy on the outside.
To serve, ladle the creamy vegetable soup into bowls and top with the golden, crunchy croutons. For a finishing touch, sprinkle some Grana Padano DOP cheese over the soup for a rich, savory flavor that complements the vegetables perfectly.
Enjoy this nourishing and flavorful vegetable soup, ideal for warming up on a chilly day. The combination of fresh vegetables, olive oil, and the creamy texture of the soup makes for a wholesome meal, while the crispy croutons add the perfect crunch!
