Colorful Vegetable Soup with Gouda Croûtons

A mild, colorful vegetable soup with tomatoes and peas that kids love. The crispy cheese croûtons make it a little festive meal for the whole family.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g floury potatoes
• 300 g carrots
• 1 Stück onion
• 1 Stück leek stalk
• 1 Stück zucchini
• 1 Stück red bell pepper
• 150 g frozen peas
• 1 Dose chopped tomatoes
• 1200 ml water
• 2 EL olive oil
• 1 TL mild paprika powder
• salt
• pepper
• 4 Stück slices of toast bread
• 80 g Gouda, grated
• 1 Bund bunch of chives

Method

1. Peel the potatoes and carrots and cut them into small cubes. Peel the onion and dice it finely. Clean the leek, halve it lengthwise and slice it into thin rings. Wash the zucchini and bell pepper and dice them as well.
2. Heat the olive oil in a large pot. Sweat the onion and leek over medium heat for about 3 minutes until glossy.
3. Add the potatoes, carrots, zucchini and bell pepper and sauté briefly. Stir in the paprika powder, add the canned tomatoes and top up with the water.
4. Bring the soup to a boil and simmer covered for about 15 minutes until the vegetables are soft. Add the peas during the last 5 minutes of cooking.
5. Preheat the oven to 200 °C (conventional heat). Cut the toast bread into cubes, spread them on a baking tray and sprinkle with the grated Gouda.
6. Bake the croûtons in the oven for about 8 minutes until golden brown.
7. Season the soup with salt and pepper. Finely snip the chives and sprinkle them over the soup. Serve with the croûtons.