Herb Soup with Homemade Croutons

Fragrant herb soup with giant croutons

This fresh herb soup is made with spring greens, leeks, spring onions & plenty of herbs such as dill, mint & sage. It’s finished with giant homemade croutons that soak up this fragrant silky soup.

Deliciousness in a few simple steps

Tear your bread, I like to use seeded bread if I have any. Shake the bread around in some salt & pepper and drizzle over a little olive oil. Bake the bread until golden brown while your prepare your soup.

Simply sauté your leeks and onion then pour over the vegetable stock, garlic and spring greens. Let it simmer for 20 minutes and that’s it! Just finish off with your fresh herbs and giant croutons. The herbs add a lovely fragrant taste, and if you’re using sage this adds a nice depth to the flavour.

Get creative and have a play with the ingredients

You can easily swap many of the ingredients out for what you might already have in. It’s quite a creative dish you can play around with. Kale would be nice instead of spring greens, this would give you a stronger flavour with a bit more of a bite. The herbs can be swapped around too. You could use parsley, chives and fennel seeds. Let me know how it goes if you recreate this dish, I’d love to hear about it!

For another Spring recipe idea check out this Asparagus & Pea Tart Or take a look at my Instagram for other recipes!

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5 from 1 vote

Herb Soup with Giant Croutons

Made with peas, leeks, spring onions & plenty of fresh herbs such as dill, mint & sage. Topped with giant homemade croutons that soak up this fragrant silky soup.

Course: Lunch, Main Course

Cuisine: British

Keyword: Herb soup, Homemade croutons, Leek and pea soup, Seasonal Soup

Servings: 4 People

Author: Emma Harrel

Ingredients

• 200 g Sliced bread torn into bitesized chunks Around 5 slices
• 2 tbsp Olive oil
• Salt & pepper
• 1 Large leek Finely sliced
• 200 g Spring greens Shredded
• 2 Garlic cloves Sliced
• 1.5 litres Vegetable stock
• A couple of bunches for fresh herbs Such as mint, dill & sage
• 300 g Frozen peas
• A bunch of spring onions Roughly chopped

Instructions

• Preheat the oven to 200C
• Tear the bread into bitesized chunks, shake in a baking try with salt & pepper and drizzle with 1tbsp of the olive oil. Bake for 15 minutes.
• Gently sauté the leek and onion in the olive oil in a large saucepan until soft, around 10 minutes. Add the stock, garlic, spring greens and spring onions.
• Let it simmer for 20 minutes, then serve with your giant croutons and fresh herbs roughly torn and stirred through.