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Cook Onion: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-5 minutes until softened.
Add Carrot and Peppers: Add the chopped carrot, salt, and cook for another 3-5 minutes. Then add the yellow, green, and red peppers. Stir well.
Simmer Vegetables: Cover with a lid and cook over medium heat for 10 minutes.
Add Potatoes and Water: Add the chopped potatoes and 1.2 liters (6 cups) of water. Cover with a lid and cook over medium heat for 10 minutes.
Prepare Herbs: Finely chop the mint and parsley.
Add Seasonings: Add more salt, black pepper, chopped mint, and parsley to the pot.
Prepare Egg Mixture: In a bowl, mix the eggs and yogurt until well combined. Set aside.
Add Vermicelli: Add the vermicelli to the soup, cover, and cook over medium heat for 12 minutes. Add 2 more glasses of water (about 500ml) if needed.
Finish Soup: Add the broth if using, then slowly stir in the egg mixture. Mix well and let it cook for another few minutes until heated through.
For the Parmesan Toasts:
Preheat Oven: Preheat your oven to 200°C (400°F).
Prepare Toasts: In a small bowl, mix salt, Herbs of Provence, smoked paprika, and garlic powder. Brush bread slices with olive oil, sprinkle with the spice mixture, and top with grated Parmesan cheese.
Bake Toasts: Place the bread slices on a baking sheet and bake in the preheated oven for 10-15 minutes until crispy and golden brown.
Serving Suggestions
Serve the vegetable soup hot with a side of crispy Parmesan toasts.
Garnish with additional fresh herbs for extra flavor.
Cooking Tips
Make sure to stir the soup occasionally to prevent the vegetables from sticking to the bottom of the pot.
For added protein, you can include beans or lentils in the soup.
Nutritional Benefits
This soup is rich in vitamins and minerals from the variety of vegetables.
Eggs and yogurt add protein and creaminess to the soup.
Parmesan toasts provide a delicious crunch and additional calcium.
Dietary Information
This recipe is vegetarian.
For a gluten-free version, use gluten-free bread for the toasts and vermicelli.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the soup in a pot over medium heat and the toasts in the oven or toaster before serving.
Why You’ll Love This Recipe
It’s a hearty and nutritious meal that’s perfect for any season.
The combination of fresh vegetables and herbs makes it both healthy and flavorful.
Parmesan toasts add a delightful crunch and cheesy goodness to the meal.
Conclusion
This vegetable soup with Parmesan toasts is a fantastic, easy dinner recipe that will warm your heart and fill your stomach. Thanks for watching and commenting! Enjoy your meal!
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