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Spring Vegetable Soup with Garlicky Croutons

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Spring has arrived and with it comes an abundance of seasonal produce! Use those fresh veggies in this Spring Vegetable Soup topped with Garlicky Croutons for a new soup favorite as the seasons turn.

Ingredients

Scale

For the Soup:

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 head asparagus, chopped
  • 1 cup peas (frozen is fine)
  • 2 14 oz cans diced tomatoes
  • 4 cups veggie stock
  • 1 1/2 tsp dried rosemary
  • 1 1/2 tsp dried parsley
  • Salt and pepper, to taste

For the Garlicky Croutons:

  • 1 1/2 lb loaf of sourdough bread, ideally a day or two old*
  • 1/4 cup olive oil
  • 1 tbsp garlic powder

Instructions

For The Soup:

  1. Add olive oil to a large stock pot over medium heat.
  2. Add in onion and saute for 3-5 mins or until translucent.
  3. Add in minced garlic and cook for 1 more minute.
  4. Add in asparagus and peas and top with diced tomatoes, stock, rosemary, parsley and salt and pepper.
  5. Bring to a boil and then lower to a simmer and cook for 40 mins.
  6. Add additional salt and pepper, if needed.

For the Garlicky Croutons:

  1. Preheat oven to 400 degrees F.
  2. Cut loaf into 1/4-1/2 inch pieces.
  3. Add pieces to a large bowl and coat with olive oil and garlic powder.
  4. Use your hands to make sure all pieces are coated.
  5. Spread over a baking sheet and bake for 5 mins.
  6. Remove from oven and toss pieces.
  7. Return to oven and cook for another 5-7 mins or until croutons have reached desired crispiness.
  8. Top onto soup before serving.
  9. Keep extra croutons in a brown paper bag to ensure they stay firm.

*I prefer to leave the crust on but you can cut it off if desired.

Find it online: https://www.thehealthymaven.com/spring-vegetable-soup/