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Minty Pea Soup with Parmesan Croutons


  • Serves 10
  • Prep Time: 13 Minutes
  • Total Time: 32 Minutes
  • Cooking Spray is Needed
  • Dutch Oven Needed


  • 2 ½ Ounces Whole-Wheat Baguette (Cubed)
  • 2 Tablespoons Parmesan (Grated)
  • 1 Tablespoon Olive Oil
  • 2 Cups Onions (Chopped)
  • 4 Cloves of Garlic (Minced)
  • 5 Cups Unsalted Chicken Stock (Swanson)
  • 4 Cups Fresh Green Peas
  • ¼ Cup Mint Leaves (Divided)
  • 2 Teaspoons Sugar
  • ½ Cup Fat-Free Greek Yogurt
  • 2 Teaspoons Lemon Rind (Grated)
  • ¾ Grounded Black Pepper
  • ½ Teaspoon Kosher Salt


  1. Preheat Oven to 425 Degrees.
  2. Then arrange bread on a baking sheet with a layer of baking spray. Bake at 425 degrees. (6 Minutes). Then place into a bowl and toss and add cheese.
  3. Now in your Dutch Oven over Medium-Heat. Then add oil,onion, and garlic. (11 Minutes) Stir in stock, peas, 3 tablespoons of Mint, and sugar. Bring your Pot to a boil. (20 Minute Simmer)
  4. Place Half of the pea mixture and remaining mint into a blender. Remove the centerpiece on the blender lid. Place a towel over the blender lid and continue blending until smooth. Pour your blended mixture into a bowl. Repeat with remaining mixes. Then return your soup to the pan, add yogurt, rind, pepper and salt. Bring to a serving temperature. Then serve with the Croutons and Mint on top.
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