Creamy Vegetable Soup

Ingredients

**For the Soup:**
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, sliced
– 2 potatoes, peeled and diced
– 4 cups vegetable broth
– 2 cups broccoli florets
– 1 cup cauliflower florets
– 1 cup milk or cream
– Salt and pepper to taste
– Fresh dill or parsley for garnish

**For the Croutons:**
– 2 cups bread cubes (from a crusty loaf)
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste

Instructions

1. **Make the Croutons:**
– Preheat your oven to 375°F (190°C).
– In a bowl, toss the bread cubes with olive oil, garlic powder, salt, and pepper until well coated.
– Spread the cubes in a single layer on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. Set aside.

2. **Prepare the Soup:**
– In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
– Add the carrots and potatoes, and cook for a few more minutes, stirring occasionally.
– Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the vegetables are tender.
– Add the broccoli and cauliflower florets, and continue to cook for another 5 minutes.

3. **Blend the Soup:**
– Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
– Stir in the milk or cream, and season with salt and pepper to taste.

4. **Serve:**
– Ladle the soup into bowls, and top with croutons and a sprinkle of fresh dill or parsley for garnish.

Enjoy your comforting and creamy vegetable soup! If you have any questions or need more suggestions, feel free to ask.