1. Make the Soup:
Cook the onion: In a big pot, warm up some olive oil on medium heat. Put the diced onion in the pan and cook until it looks clear, which usually takes around 3-5 minutes.
Include the vegetables: Put in the diced celery, carrot, red pepper, orange pepper, zucchini, and potatoes. Mix the vegetables thoroughly.
Put the spices: Put the finely cut spicy pepper and garlic in the pot. Add salt, black pepper, and thyme for flavor. Mix everything well so that the vegetables are completely covered with the seasonings.
Cook the vegetables: Put a lid on the pot and let the vegetables cook gently for 5-7 minutes until they become slightly soft and release their flavors.
Add the broth: Pour 1 liter of vegetable broth. Allow the soup to simmer for 15 minutes so the flavors can blend.
Put in the Peas and Parsley: Add 1 cup of frozen peas to the soup and let it cook for 3-5 more minutes. Add the chopped parsley to give the dish a fresh and flavorful taste.
Make the Parmesan croutons.
Heat the oven before using it: Set the oven temperature to 180°C (350°F).
Add seasoning to the bread by placing the bread cubes on a baking sheet. Pour olive oil on top and add salt, dried garlic, grated Parmesan cheese, and thyme. Throw the bread cubes to cover them evenly.
Make the Croutons: Put the seasoned bread cubes in the oven that has been heated beforehand and bake for 10-15 minutes until they turn golden and crispy. These small pieces of toasted bread give the soup a nice crispy texture and extra taste.
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