Name: Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1 pound asparagus, trimmed and cut into 1-inch pieces; 2 cups frozen or fresh green peas; 4 cups vegetable broth; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup fresh mint leaves; 1/2 cup crumbled feta cheese; 1 whole pita bread, cut into small squares; 1 tablespoon olive oil (for croutons); Extra fresh mint for garnish

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If you’re looking to revive your soup repertoire with something bright, fresh, and a little bit luxurious, Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons is your answer. This vibrant springtime soup is a glorious celebration of seasonal veggies, creamy feta, and crunchy croutons, all brought together with a lively pop of mint. Each spoonful is silky, tangy, and layered with textures that keep you coming back for more. Whether you want to impress at a dinner party or just treat yourself to a bowl of pure comfort, this recipe checks every box.

Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one is essential to the final magic of this dish. The beauty of Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons is that humble staples shine alongside Mediterranean flourishes, creating a simple but unforgettable bowl.

Olive oil: A good, fruity olive oil starts the soup with aromatic richness and crisps up the pita croutons perfectly.
Onion: Chopped onion forms the mellow, sweet base that gently lifts the entire soup.
Garlic: Minced garlic adds just the right amount of savory depth—don’t skip it!
Asparagus: Trimmed and cut asparagus brings a tender green bite and a note of grassy freshness.
Green peas: Sweet, plump peas (fresh or frozen) keep things bright and playful in both flavor and color.
Vegetable broth: This brings everything together while keeping the soup light and vegetarian-friendly.
Kosher salt: Just a pinch accentuates all the other flavors without overpowering.
Black pepper: Freshly cracked for a gentle kick and aromatic finish.
Fresh mint leaves: Cooling mint is the secret to that burst of springtime in every bowl.
Feta cheese: Crumbled feta adds creamy tang and the perfect salty contrast.
Pita bread: Makes for remarkably easy, ultra-crispy homemade croutons you won’t want to skip.
Extra olive oil (for croutons): Helps coat and toast the pita squares into golden perfection.
Extra fresh mint for garnish: For that final pop of green and herbal aroma before serving.

How to Make Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons

Step 1: Prepare the Pita Croutons

Preheat your oven to 375°F (190°C). Take your pita bread squares, drizzle with olive oil, and toss them well to coat evenly. Spread them out on a baking sheet—give them space so they can crisp up! Bake for 8 to 10 minutes, giving them a gentle toss halfway through, until they’re beautifully golden and irresistibly crispy.

Step 2: Sauté the Aromatics

While your croutons bake, heat a tablespoon of olive oil in a large pot over medium heat. Add your chopped onion and let it soften, stirring often, for about 3 to 4 minutes. Add the minced garlic, and cook just until fragrant, about 30 seconds—it should smell amazing, not browned.

Step 3: Cook the Greens

Add the asparagus to the pot and give everything a quick stir. Cook for about 2 minutes, just enough to brighten the asparagus without losing its snap. Pour in the vegetable broth, and bring everything to a gentle simmer.

Step 4: Add the Peas and Mint

Stir in the green peas and cook for another 3 to 4 minutes, or until the veggies are brilliantly green and perfectly tender. Remove from heat and stir in the fresh mint leaves, letting their aroma bloom. This is when the soup really starts to smell like spring.

Step 5: Blend It Smooth

Using an immersion blender (or carefully transferring batches to a blender), puree the soup until perfectly smooth and creamy. Taste and season with kosher salt and black pepper—you want the flavors to sing!

Step 6: Serve and Garnish

Ladle your Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons into bowls. Top with a generous crumble of feta, a handful of those golden pita croutons, and extra mint leaves. Serve warm, and enjoy immediately while every color is still vibrant and inviting.

How to Serve Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons

Garnishes

For truly showstopping bowls, scatter extra feta and mint over each serving. A drizzle of good olive oil just before serving adds richness, and a final twist of freshly cracked pepper is the ultimate flourish. Don’t skip extra croutons—they add crunch to every spoonful!

Side Dishes

This soup pairs like a dream with rustic breads, a crisp green salad, or even grilled vegetables. For a heartier meal, serve alongside warm flatbreads or a chickpea salad bursting with lemon and herbs.

Creative Ways to Present

If you want to wow guests, serve Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons in small cups or mugs for an elegant starter. For lunch, serve with loaded charcuterie boards or colorful spring crudités. A swirl of Greek yogurt or drizzle of pesto can dress up each bowl in seconds!

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to airtight containers. Stored in the fridge, your Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons will keep well for up to 3 days. Keep the croutons separate at room temperature in an airtight container so they stay crisp.

Freezing

This soup freezes beautifully—just omit the feta and croutons until before serving. Allow the soup to cool, pour it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove.

Reheating

To reheat, warm the soup gently over medium-low heat, stirring often until hot. If the texture thickens a bit, just stir in a splash of broth or water. Add your garnishes and croutons after reheating for best results.

FAQs

Can I use frozen asparagus if fresh isn’t available?

Absolutely! Frozen asparagus is a great alternative and will still deliver fantastic flavor and vibrant color. Just add it straight to the pot and maybe allow an extra minute or two of cook time if needed.

What’s the best way to blend the soup for a silky texture?

An immersion blender lets you puree the soup right in the pot, making cleanup a breeze. If using a countertop blender, blend in batches and hold down the lid firmly (hot liquids expand quickly!). Straining the soup for ultra-smooth results is totally optional but a lovely extra touch.

Can I make this Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons vegan?

Definitely! Simply swap the feta for your favorite vegan feta or leave it out, and confirm your pita bread contains no dairy. The soup’s bright flavors stand beautifully on their own.

Will dried mint work instead of fresh?

Fresh mint really makes a difference in this soup, but in a pinch, you can use a smaller amount of dried mint. Start with a teaspoon, taste, and add more if needed—but nothing beats the fragrance and color of fresh leaves!

What can I do with leftover pita croutons?

Leftover croutons add crunch to salads, are wonderful atop creamy dips like hummus, or can be tossed into any soup for a quick flavor boost. Store any extras in an airtight container for up to a week.

Final Thoughts

There’s something so uplifting about a soup that’s both nourishing and full of surprise—Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons is that kind of dish. If you’re craving a bowl that’s creamy, crunchy, herby, and just all-around happy, give this recipe a try. Each bite is a little note of spring, whenever you need it. Enjoy!

Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons Recipe

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4.6 from 10 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in this vibrant Green Pea & Asparagus Soup topped with the fresh flavors of feta, mint, and crispy pita croutons. This vegetarian delight is a celebration of spring in a bowl.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 pound asparagus, trimmed and cut into 1-inch pieces
2 cups frozen or fresh green peas
4 cups vegetable broth
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup fresh mint leaves
1/2 cup crumbled feta cheese

For the Pita Croutons:

1 whole pita bread, cut into small squares
1 tablespoon olive oil (for croutons)
Extra fresh mint for garnish

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Instructions

Preheat the oven: to 375°F (190°C).
Prepare the croutons: Toss the pita squares with 1 tablespoon olive oil and bake for 8 to 10 minutes until golden and crisp.
Sauté aromatics: Heat olive oil in a pot, sauté onion, add garlic, then asparagus.
Cook the soup: Pour in broth, add peas, simmer until tender, stir in mint.
Blend: Use a blender to purée the soup until smooth.
Season and serve: Season with salt and pepper, ladle into bowls, top with feta, pita croutons, and mint.