Prepare the Vegetables:
Heat olive oil in a large pot over low heat.
Sauté the onion, celery, carrot, red bell pepper, green bell pepper, and minced garlic for about 10 minutes or until softened.
Cook the Potatoes:
Add the diced potatoes to the pot and stir well.
Add Flour and Broth:
Sprinkle the flour over the vegetables, mixing until there are no lumps.
Pour in 200ml (1 cup) of vegetable broth and stir until well combined.
Add the remaining 1.5 liters (7 cups) of vegetable broth and mix well.
Simmer the Soup:
Cover the pot with a lid and let the soup simmer for 10 minutes.
Season and Cook Noodles:
Season with salt, black pepper, dried parsley, and add the bay leaves.
Add the noodles to the soup, cover, and cook for another 15 minutes or until the noodles are tender.
Finish the Soup:
Remove bay leaves before serving.
Garnish with fresh parsley.
For the Croutons:
Preheat Oven:
Set your oven to 180°C (350°F).
Season the Bread:
Place the bread cubes on a baking sheet.
Drizzle with olive oil and toss to coat evenly.
Sprinkle with salt, red pepper (if using), and dried garlic. Toss again to distribute seasoning.
Bake Croutons:
Spread the seasoned bread cubes in a single layer on the baking sheet.
Bake for about 10 minutes or until golden brown and crispy.
Let cool slightly before serving.
Serving Suggestions
Serve the vegetable soup hot with a generous handful of homemade croutons on top.
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