Ingredients:

1 onion, chopped

2 tablespoons olive oil

2 stalks celery, chopped

2 carrots, chopped

1 sweet red pepper, chopped

1 sweet orange pepper, chopped

1 courgette (zucchini), chopped

2 potatoes, peeled and diced

1 chili pepper, finely chopped

3 cloves garlic, minced

Salt and black pepper to taste

1 teaspoon dried thyme

1 liter vegetable broth

1 cup frozen peas

Fresh parsley, chopped

For Parmesan Croutons:

2 cups cubed bread

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon dried garlic

1/4 cup grated Parmesan cheese

1/2 teaspoon dried thyme

Instructions:

Prepare the Soup:

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-5 minutes.

Add celery, carrot, sweet red pepper, sweet orange pepper, courgette, and potatoes. Stir well.

Add chili pepper, garlic, salt, black pepper, and thyme. Mix thoroughly.

Cover and simmer for 5-7 minutes to soften vegetables.

Pour in vegetable broth and cook for 15 minutes.

Add frozen peas and cook for another 3-5 minutes.

Stir in chopped parsley.

Prepare Parmesan Croutons:

Preheat oven to 180°C (350°F).

Spread cubed bread on a baking sheet.

Drizzle with olive oil and sprinkle with salt, dried garlic, Parmesan cheese, and thyme. Toss to coat evenly.

Bake for 10-15 minutes until golden and crispy.

Serve:

Taste and adjust seasoning of the soup if necessary.

Ladle soup into bowls and top with Parmesan croutons.

Enjoy your hearty vegetable soup with crispy, savory croutons!