Ingredients:

  • 4 large carrots, peeled and chopped
  • 1 small daikon radish, peeled and chopped
  • 1 medium onion, chopped
  • 2 tablespoons vegetable oil (for sautéing)
  • 4 cups water
  • 2 teaspoons vegetable bouillon
  • Salt to taste
  • 2 cups bread cubes (for croutons)
  • 2 tablespoons olive oil (for croutons)
  • Fresh cilantro, chopped (for garnish)
  • Optional: Extra olive oil for drizzling

Instructions:

  1. Sauté Vegetables:
    • Heat 2 tablespoons of vegetable oil in a large pot over very low heat.
    • Add the chopped carrots, daikon radish, and onion.
    • Sauté for about 9 minutes, stirring occasionally, until the vegetables are softened.
  2. Cook the Soup:
    • Add 4 cups of water to the pot.
    • Stir in the vegetable bouillon and add salt to taste.
    • Simmer on low heat for about 10 minutes.
  3. Blend the Soup:
    • Using an immersion blender or a countertop blender, blend the soup until smooth.
    • Return the blended soup to the pot and keep warm over low heat.
  4. Prepare the Croutons:
    • Heat 2 tablespoons of olive oil in a skillet over medium heat.
    • Add the bread cubes and sauté until crispy and golden brown, stirring frequently.
  5. Serve:
    • Ladle the soup into bowls.
    • Top with croutons and fresh chopped cilantro.
    • Drizzle with extra olive oil if desired.

Nutritional Facts (Per Serving):

  • Serving Size: 1 bowl of soup with croutons
  • Servings: 4
    Calories 220
    Total Fat 12g
    Saturated Fat 1.5g
    Cholesterol 0mg
    Sodium 600mg
    Total Carbohydrate 27g
    Dietary Fiber 5g
    Sugars 6g
    Protein 4g