Organic cream soup with croutons

Eco-friendly cream soup with croutons

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Number of servings: 4

In a world where health and taste are priorities, eco-friendly cream soup with croutons is the perfect choice for a quick, healthy, and delicious meal. This recipe is not only easy to prepare but also packed with essential nutrients, making it ideal during fasting periods or when you want to enjoy a light yet satisfying meal.

The history of cream soup dates back to ancient times when people began combining seasonal vegetables to create nourishing dishes. This green cream soup brings a fresh and vibrant note, perfect for revitalizing your day.

Ingredients:

- 2 leeks
- 1 bunch of green onions
- 1 half onion or a small onion
- 1 bunch of green garlic
- 500 g fresh or frozen spinach
- 1-2 heads of lettuce
- 1-2 green bell peppers or capia peppers
- 1 jar of canned or frozen peas (or fresh peas)
- 1 bunch of chopped fresh parsley
- 2 tablespoons of olive oil
- 5 slices of bread for croutons
- Salt and pepper to taste
- Optional: chili pepper for an extra kick

Preparing the soup:

1. Prepare the vegetables: Start by cleaning the leeks. Cut off the white and green ends and wash them well under running water. Then, slice them into thin rounds. Clean the onion, green onions, and garlic, and chop them finely. These will add a special flavor to your soup.

2. Wash and prepare the spinach and lettuce: If using fresh spinach, wash it well and let it drain. The lettuce should also be washed and cut into strips.

3. Cook the vegetables: In a large pot, add one tablespoon of oil and sauté the leeks, onion, and garlic over medium heat for about 5 minutes until they become slightly translucent. Then, add the sliced bell pepper and peas (if using fresh peas, add them later). Let them simmer together for 5 minutes.

4. Add the spinach and lettuce: Once the vegetables have softened, add the spinach and lettuce to the pot. Let them cook together for about 5-7 minutes until they are completely wilted.

5. Blend the soup: Use an immersion blender or a regular blender to puree the cooked vegetables. If you prefer a smoother cream soup, you can strain the mixture through a sieve.

6. Season and finish the soup: Return the soup to the pot, add 2 tablespoons of olive oil, salt, and pepper to taste. If the soup is too thick, you can add a little boiled water to achieve the desired consistency. Reheat the soup over low heat for a few minutes.

7. Prepare the croutons: Cut the slices of bread into small cubes. Place them on a baking tray and drizzle with a little olive oil. Put the tray in the preheated oven at 180°C for 10-15 minutes, or until the croutons are golden and crispy.

8. Serving: Pour the cream soup into bowls, add chopped parsley on top, and serve with crispy croutons. If you like a bit of spice, you can add a few slices of fresh chili pepper.

Practical tips:

- Vegetarian option: This soup is already vegetarian, but you can add other vegetables like zucchini or carrots to diversify the flavor.
- For a more intense flavor: You can add a few fresh basil or dill leaves during preparation.
- Storing the soup: The cream soup keeps well in the fridge for 2-3 days or can be frozen for later consumption.
- Serving combinations: This soup pairs perfectly with a light green salad or a slice of toasted bread spread with butter.

Nutritional information:
This eco-friendly cream soup is rich in vitamins (A, C, K) and minerals, with a low calorie content, making it ideal for those looking to maintain a balanced diet. A bowl of soup contains approximately 150-200 calories, depending on the ingredients used.

Frequently asked questions:

1. Can frozen spinach be used? Yes, frozen spinach is an excellent alternative and can be added directly to the soup without needing to be thawed.

2. Can I use other vegetables? Absolutely! You can experiment with seasonal vegetables or those you like the most, such as broccoli or carrots.

3. How can I make the soup more filling? You can add cooked quinoa or rice at the end to turn the soup into a complete meal.

Eco-friendly cream soup with croutons is not just a simple and quick recipe but also a wonderful way to enjoy fresh vegetables and boost your mood with its vibrant colors and flavors. I invite you to try it and enjoy every bite!

 Ingredients: 2 bunches of green onion, 1 medium onion or 1 small onion, 1 bunch of green garlic, 500 g of fresh or frozen spinach, 1-2 heads of lettuce, 1-2 green bell peppers or capia peppers, fresh or frozen, 1 jar of canned peas, frozen peas or fresh peas, chopped fresh parsley to taste, 2 tablespoons of oil, 5 slices of bread for croutons, hot pepper.