3 pieces of bread
Oil made from olives.
Sal.
Garlic that has been dried.
Pimiento rojo
Orégano
Instructions
Cook the chopped vegetables in hot oil.
In a big pot, warm up some olive oil on medium heat.
Put the diced onion in the pan and cook until it becomes clear.
Put the leeks and celery in the pot and cook until they become tender.
Get the vegetables ready. Mix the chopped carrot, red pepper, zucchini, and potatoes. Stir thoroughly to mix all the vegetables together.
Season and Simmer: Add spices and let it cook slowly. 6. Put the chopped garlic, chili pepper (if desired), salt, pepper, and thyme into the pot. Mix everything well. Put a lid on the pot and let the vegetables cook gently for 5-7 minutes to bring out their flavors.
Include broth and let it simmer. Add the vegetable broth and heat the soup until it gently boils. Lower the temperature and let it cook gently for around 15 minutes or until the vegetables are soft.
Make the croutons: 11. While the soup is cooking slowly, heat your oven to 180°C (350°F). Cut the pieces of bread into small squares to make croutons. Put them on a baking sheet and sprinkle some olive oil on top. Add salt, dried garlic, red pepper, and oregano on top. Mix well to cover everything evenly. Cook the croutons in the oven that has been heated beforehand for around 10 minutes, or until they turn golden and crunchy.
Finish and serve: 17. When the soup is done, take it off the stove and mix in the chopped parsley. Put the hot soup in bowls and add some croutons on top of each serving.
Ideas for how to serve.
