3 pieces of bread
Olive oil (to pour a little bit)
Sal.
Garlic that has been dried.
Crushed red pepper
Orégano
Instructions:
For the Soup:
Cook the fragrant ingredients in a pan.
In a big pot, warm up olive oil on medium heat.
Put the diced onion in the pan and cook until it becomes clear.
Put the leeks and celery in the pan and cook them until they start to get soft.
Get the vegetables ready.
Add the chopped carrot, red pepper, zucchini, and potatoes.
Stir everything together to mix the vegetables.
Cook slowly:
Put the chopped garlic, chili pepper (if desired), salt, pepper, and thyme in the pot.
Mix everything well.
Put a lid on the pot and let the vegetables cook gently for 5-7 minutes to bring out their flavors.
Include broth and let it simmer.
Add the vegetable broth and heat the soup until it starts to boil gently.
Lower the temperature and let it cook gently for around 15 minutes, or until the vegetables are soft.
For the crunchy bread pieces:
Make the croutons:
