Vegetable Soup with Aromatic Croutons

Put in some veggies: Toss in the potatoes, curly kale, parsley, and spices. Once the stock has come to a boil, add the vegetables and simmer, covered, for 15 minutes.

Lettuce and broccoli be added: Sauté the peas and broccoli for another three to five minutes.

Whip the Soup: Puree the mixture.

Croutons should be made: Fry bread pieces in a butter and olive oil mixture; add garlic, herbs, and red pepper flakes for seasoning.

Garnish with croutons before serving.

Suggested Servings

Eat with a side of crisp salad or toasted bread.

To make it more creamier, top with a little yogurt or cheese.

Tips for the Kitchen

Get the soup consistency you want by adjusting the broth.

Garnish croutons with your preferred seasonings.

Health Advantages

The perfect combination of fiber, vitamins, and antioxidants.

This is a fantastic low-calorie lunch option.

Nutritional Details

Meatless Monday: Yes

For vegans, you may use plant-based butter substitutes.

For a gluten-free option, you may replace the croutons with gluten-free bread.

Based on 4 servings, below are the nutritional facts per serving:

Energy: 180 kcal/6 g of protein

Nutrients: 24 grams

Eight grams of fat

Contains 5 grams of pulp

Sodium content: 350 milligrams

Storage

Put the soup in a sealed container and refrigerate it for no more than three days.

The croutons will keep for two days if kept at room temperature.

What Makes This Recipe So Delicious

Delicious, filling, and healthy.

Ingredients that are simple and healthy.

Put your preferred veggies and toppings on top for a personal touch.

Crunch and flavor are enhanced with aromatic croutons.