Spring Pea and Mint Soup with Crispy Croutons

Equipment

Ingredients

Instructions

1. 1
   For the croutons: Preheat oven to 180°C (350°F). Toss cubed bread with 1 tablespoon of olive oil on a baking sheet. Spread in a single layer and bake for 8-12 minutes, or until golden brown and crispy. Set aside.
2. 2
   In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
3. 3
   Pour in the vegetable broth and bring to a simmer. Add the frozen peas and cook for 3-5 minutes, or until the peas are tender and bright green. Do not overcook.
4. 4
   Remove the pot from the heat. Carefully add the fresh mint leaves to the soup. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in batches to a regular blender (be cautious with hot liquids), blend until smooth, and return to the pot.
5. 5
   Stir in salt and black pepper, adjusting to taste. If the soup is too thick, add a splash more vegetable broth or water until desired consistency is reached. Gently reheat if necessary, but do not boil after adding mint.
6. 6
   Ladle the hot soup into bowls. Garnish with a swirl of cream or Greek yogurt (if using) and a generous handful of the crispy homemade croutons. Serve immediately.

Nutrition

Frequently Asked Questions