For the soup:
Sauté the aromatics:
In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent.
Add the leeks and celery, and cook until they start to soften.
Prepare the vegetables:
Stir in the diced carrot, red pepper, zucchini, and potatoes.
Mix well to combine all the vegetables.
Season and simmer:
Add minced garlic, chilli (if using), salt, black pepper and thyme to the pot.
Stir everything well.
Cover the pot with a lid and let the vegetables simmer for 5-7 minutes to release their flavors.
Add the broth and simmer:
Pour in the vegetable broth and bring the soup to a gentle boil.
Reduce the heat and simmer for about 15 minutes, or until the vegetables are tender.
For the croutons:
Prepare the croutons:
While the soup is simmering, preheat your oven to 180°C (350°F).
Cut the bread slices into cubes.
Place the bread cubes on a baking tray, drizzle with olive oil and sprinkle with salt, dried garlic, red pepper flakes and oregano.
Toss to coat.
Bake the croutons for about 10 minutes or until golden brown and crispy.
Finish and serve:
Finish the soup:
Once the soup is ready, remove it from the heat and stir in the chopped parsley.
Serve:
Ladle the hot soup into bowls and top each serving with a handful of prepared croutons.
Serving suggestions:
Serve the soup with crusty bread or a fresh green salad.
Top with a dollop of sour cream or a pinch of grated Parmesan cheese for extra richness.
Pair with a glass of your favorite white wine for a complete meal.
Cooking tips:
