2. Add Vegetables:
- Stir in the diced potatoes, courgette, parsley, salt, and black pepper. Pour in the vegetable stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, allowing the vegetables to soften.
3. Add Broccoli and Peas:
- Add the chopped broccoli and frozen peas to the pot. Cover and cook for an additional 3-5 minutes until all the vegetables are tender.
4. Blend the Soup:
- Using an immersion blender, blend the soup until smooth and velvety. If you prefer a chunkier texture, you can blend half the soup and leave the rest as is.
5. Make the Croutons:
- In a skillet, heat olive oil and butter over medium heat. Add the bread cubes and season with salt, dried garlic, red pepper flakes, and Italian herbs. Toast for 3-5 minutes, stirring frequently, until the croutons are golden brown and crispy.
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