I had a few slices of bread left in the end of a bag, so I made some quick croutons to toss on top of the soup. This is a great way to make the best of your bread and to save it from going to waste. While I kept it simple with just croutons, you can feel free to experiment with other add-ins such as mushrooms or potatoes. This soup can be served hot or cold, depending on preference.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- For the croutons:
- 2–3 slices of bread, cubed
- 1/2 tbsp olive oil
- 1/4 tsp garlic powder
- salt & pepper to taste
- For the soup:
- 1 tbsp olive oil
- 1/4 cup onion, chopped
- 2 cloves garlic
- 1/4 tsp thyme
- 1 cup green beans
- 1/2 cup peas
- 1 cup vegetable broth
- 1 cup coconut milk
- salt & pepper to taste
- 1 tsp white wine vinegar
Directions
1. Preheat oven to 375°F.
2. Toss all ingredients for croutons in a bowl and mix well to coat. Pour onto a baking tray and bake for 10 minutes, flip, and bake for 10 more minutes before removing from oven.
3. While the croutons are baking, prepare the soup.
4. Heat the olive oil over medium low heat. Add the onion and sauté for a minute or two. Add the garlic and sauté for another minute.
5. Add thyme, green beans, and peas. Sauté for a minute.
6. Add the coconut milk and vegetable broth. Add salt & pepper to taste. Bring to a boil and reduce to a simmer. Let simmer on low for 15–20 minutes, to let the flavors infuse and some liquid to evaporate.
7. Remove from heat. Use a hand blender to blend soup until smooth. (Or wait until soup cools and use a regular blender).
8. Stir in white wine vinegar.
9. Top with fresh black pepper and croutons.
Also by Lauren: Vegan Chocolate Drizzled Banana Bread Biscotti
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Lauren Sacerdote
