Healing Garden Vegetable Soup with Herbed Croutons

I’m excited to share this nourishing vegetable soup recipe that’s not just a meal, but a comforting remedy for the body and soul. This soup combines fresh garden vegetables with aromatic herbs to create a beautiful, golden broth that’s both delicious and healing.

Prep Time and Servings

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8 bowls

Ingredients

For the Soup

• 1 medium onion, diced
• 2 leeks, cleaned and sliced
• 2 celery stalks, diced
• 1 large carrot, diced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 2 medium potatoes, cubed
• 2 cloves garlic, minced
• 1 small chili pepper, finely chopped (optional)
• 1 liter (4 cups) vegetable broth
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• Fresh parsley, chopped
• Salt and freshly ground black pepper to taste

For the Herbed Croutons

• 3 slices bread, cubed
• 2 tablespoons olive oil
• 1/2 teaspoon dried garlic
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• Salt to taste

Step-by-Step Instructions

1. Prepare the Vegetables

1. Clean and chop all vegetables into uniform sizes
2. Separate the white and green parts of leeks
3. Peel and cube potatoes, keeping them in cold water until needed

2. Start the Soup Base

1. Heat olive oil in a large pot over medium heat
2. Add diced onion and cook until translucent (3-4 minutes)
3. Add leeks and celery, sauté for 2-3 minutes
4. Add carrots and bell peppers, cook for 2 minutes
5. Add zucchini and potatoes
6. Stir in minced garlic and chili pepper

3. Seasoning and Cooking

1. Season with salt, black pepper, and thyme
2. Cover and simmer for 5-7 minutes
3. Add vegetable broth
4. Bring to a boil, then reduce heat
5. Simmer for 15 minutes or until potatoes are tender
6. Add chopped parsley at the end

4. Make the Herbed Croutons

1. Preheat oven to 350°F (180°C)
2. Cut bread into 1-inch cubes
3. In a bowl, toss bread cubes with:

• Olive oil
• Dried garlic
• Red pepper flakes
• Oregano
• Salt

1. Spread on baking sheet
2. Bake for 10 minutes, turning halfway

Pro Tips

• Use fresh, seasonal vegetables for best flavor
• Cut vegetables in similar sizes for even cooking
• Don’t overcook to maintain nutrients and texture
• Taste and adjust seasoning before serving

Nutrition Information (per serving)

• Calories: 185
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 480mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Protein: 4g
• Vitamin A: 70% DV
• Vitamin C: 45% DV
• Iron: 10% DV
• Potassium: 520mg

Storage Instructions

• Refrigerate soup in airtight container for up to 4 days
• Freeze portions for up to 3 months
• Store croutons in airtight container at room temperature for up to 5 days

Health Benefits

This soup:

• Provides essential vitamins and minerals
• Supports digestive health
• Helps with hydration
• Offers anti-inflammatory properties
• Is naturally low in calories but filling

Serving Suggestions

Serve hot with:

• Fresh herbed croutons
• Extra virgin olive oil drizzle
• Additional fresh herbs
• A squeeze of lemon juice
• Grated Parmesan cheese (optional)

This healing vegetable soup is perfect for:

• Light lunches or dinners
• Cold weather comfort
• Post-illness recovery
• Meal prep for the week
• Clean eating goals

The combination of fresh vegetables, aromatic herbs, and homemade croutons makes this soup both nourishing and satisfying. It’s a versatile recipe that can be adapted based on seasonal vegetables and personal preferences.