Pea Soup with Croutons

Ingredients

• For the soup
• olive oil 1 tbsp
• large onion 1
• garlic cloves 2
• ground cumin 1 tsp
• ground coriander 1 tsp
• frozen peas 1 x 400g bag
• vegetable stock 1 litre
• fresh mint leaves 1 small bunch, plus extra for garnish
• lemon juice 1/2
• salt and freshly ground black pepper to taste
• For the croutons
• stale bread 2 slices, cut into cubes
• olive oil 1 tbsp
• salt pinch

Method

1. Heat 1 tbsp olive oil in a large saucepan or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic, ground cumin, and ground coriander. Cook for another minute until fragrant, stirring constantly.
3. Add the frozen peas and vegetable stock to the pot. Bring to a simmer and cook for 5 minutes until the peas are tender.
4. While the soup simmers, prepare the croutons. Toss the bread cubes with 1 tbsp olive oil and a pinch of salt on a baking tray. Toast under a hot grill or in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 5-8 minutes until golden brown and crisp, turning halfway through.
5. Remove the soup from the heat. Stir in the fresh mint leaves and lemon juice. Blitz the soup using an immersion blender until smooth, or transfer to a food processor and blend. Season with salt and pepper to taste.
6. Ladle the soup into bowls. Garnish with extra mint leaves and the prepared croutons.