3 slices of bread, diced
Olive oil
Salt
Red chili flakes
Dried garlic
Instructions
Prepare the vegetables:
Heat a drizzle of olive oil in a large saucepan over low heat.
Add the chopped onion, celery, carrot, red pepper, green pepper, chopped garlic and sliced leek.
Sauté the vegetables over low heat for 10 minutes, stirring occasionally.
Add the potatoes and flour:
Add the diced potatoes to the pan and stir.
Sprinkle in the flour and mix well to coat the vegetables evenly.
Add the stock:
Pour in 200 ml (1 cup) of vegetable stock and stir well to avoid lumps.
Gradually add the remaining 1.5 litres (7 cups) of stock, stirring constantly.
Cook the soup:
Cover the pan with a lid and cook for 10 minutes.
Season with salt and black pepper. Add the noodles, dried parsley and bay leaves.
Cover and cook for a further 15 minutes or until the noodles are tender.
Prepare the croutons:
Preheat the oven to 180°C (350°F).
Place the bread cubes on a baking sheet.
Drizzle with olive oil and sprinkle with salt, red pepper flakes, and dried garlic.
Toss to coat the bread cubes evenly.
Bake in the preheated oven for 10 minutes or until the soup is golden brown and crispy.
Finish the soup:
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