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
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.
Notes
- For a creamier texture, swirl in cream or Greek yogurt before serving.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
