Creamy Pea and Potato Soup with Herb Croutons

This Creamy Pea and Potato Soup combines the traditional flavors of comforting potatoes and sweet peas with a creative twist of herb-infused croutons. The soup is velvety and rich, perfect for a cozy dinner, while the croutons add a delightful crunch and aromatic freshness. This dish is vegetarian and can easily be made vegan by substituting the cream with a plant-based alternative.

Ingredients:

• 2 cups frozen peas
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut cream (for vegan option)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 slices of bread (for croutons)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
2. Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until potatoes are tender.
3. Stir in the frozen peas and cook for an additional 5 minutes.
4. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half.
5. Stir in the heavy cream (or coconut cream) and season with salt, pepper, thyme, and oregano. Heat through but do not boil.
6. For the herb croutons, preheat your oven to 375°F (190°C). Cut the bread into cubes and toss with olive oil, salt, pepper, and any additional herbs you like.
7. Spread the bread cubes on a baking sheet and bake for 10-12 minutes, or until golden and crispy.
8. Serve the soup hot, garnished with fresh parsley and topped with the herb croutons.