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Vegetable Soup with Salami Croutons

Serving
8-10
Preparation Time
30 minutes
Cooking Time
1h 10 minutes
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MADE WITH SALAMINO CLASSICO

Salamino Classico

Discover

We’re always up for a hot, comforting soup! Warm up from your nose to your toes with this easy Vegetable Soup with Salami Croutons.

Packed with a mix of carrots, potatoes, squash, onions, and fall spices, this thick and creamy soup makes for the perfect winter lunch or dinner. This Culineri’s recipe has a little sweet twist being served with crunchy maple salami croutons.

Ingredients

For soup:

1 Butternut squash, peeled and cut into 1-inch cubes

2 medium white chopped onions

3 minced garlic gloves

1 potato, peeled and cut into 1-inch cubes

2 sweet potatoes, peeled and cut into 1-inch cubes

4 chopped leeks

4 carrots, peeled and chopped

1 squash, peeled and cut into 1-inch cubes

4 or 5 cups of GF chicken or vegetable stock

1 tsp chopped thyme

1 tsp chopped rosemary

Salt & pepper to taste or about 1/2 tsp

1/2 tsp grated nutmeg

For the home-made croutons: 

1 tbsp olive oil

40 g (1/4 cup) pumpkin seeds

2 cups French bread, cut into 1/2-inch cubes

2 Roma d’Italia Salamino Classic, peeled and cut into 1/2-inch cubes

1 cup of grated Parmigiano cheese

2 tbsp maple syrup

Salt & pepper to taste or about 1/2 tsp

1/2 tsp garlic powder

1 ½ tbs paprika

Preparation

1

Soup Preparation: In a large soup pot, heat olive oil over medium/high heat.

2

Add all your chopped vegetables, cooking until softened about 5 minutes. Add minced garlic, salt and pepper. Continue cooking, stirring occasionally, for 1 minute or more until all the veggies have softened.

3

Stir in the chicken broth, enough to cover all the veggies. Add in your rosemary, thyme, and grated nutmeg. Bring to a boil. Then, reduce heat to low and simmer covered for about 12-20 minutes.

4

Once everything is softened, turn off the heat and wait for about 5 minutes before pureeing the soup using a hand-held blender.

5

Croutons preparation: Preheat oven to 380ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

6

In a medium bowl, toss the bread cubes and chopped salamis with olive oil, maple syrup, salt, pepper, Parmigiano cheese, pumpkin seeds, garlic powder, and paprika.

7

Spread bread cubes on a prepared baking sheet and bake for 7 minutes, stir and continue to bake 5 minutes more, until bread cubes are crispy.

8

Serve the soup in a bowl and garnish with the crispy crouton mix. Enjoy fall in a bowl! 

BONUS

Don’t forget to remove the salami casing! Garnish each serving of soup with as many croutons as you desire to enjoy a salty and sweet delight!

Buon appetito!

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