Leek and Onion Soup with Croutons and Parmesan

Ingredients

• 6 Spring Onions
• 1 small red bell pepper
• 2 tbsp oil
• 1 l vegetable broth
• 0.5 bunch marjoram
• 4 slices toast bread
• 3 tbsp butter
• 1 Garlic clove
• Parmesan (shaved, for topping)

Instructions

1. 1.

   Wash and trim the spring onions, cut into 1 cm pieces and sauté in oil; add 3-4 stalks of marjoram and pour in broth. Let the soup simmer for 5-10 minutes.

2. 2.

   Meanwhile, wash the bell pepper, halve it, remove seeds and membranes, dice, and add to the soup 2 minutes before cooking time ends.

3. 3.

   Remove crust from bread, cut into cubes. Rub a halved garlic clove on the pan, heat butter in the pan, and toast the bread cubes until golden.

4. 4.

   Season the soup with salt and pepper, remove marjoram leaves. Serve in warmed bowls, topping with croutons and shaved Parmesan, garnished with fresh marjoram.