Lunch: Minty Pea Soup with Parmesan Croutons Recipe | Myrecipes

Recipe by David Bonom This bright and fresh spring soup has all of the elements of amazing flavor, topped of course with the crispy crunch of some cheesy croutons.

This recipe includes superfoods such as:

Lemon

Health benefits of Minty Pea Soup with Parmesan Croutons Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 1/2 ounces whole-wheat baguette, cubed
Cooking spray
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
2 cups chopped onion
4 garlic cloves, minced
5 cups unsalted chicken stock (such as Swanson)
4 cups fresh green peas
1/4 cup mint leaves, divided
2 teaspoons sugar
1/2 cup fat-free Greek yogurt
2 teaspoons grated lemon rind
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

Instructions

Preheat oven to 425 °.
Arrange bread on a baking sheet; coat with cooking spray. Bake at 425 ° for 6 minutes. Place in a bowl. Add cheese; toss well.
Heat a Dutch oven over medium heat. Add oil, onion, and garlic; cook 11 minutes. Stir in stock, peas, 3 tablespoons mint, and sugar. Bring to a boil. Reduce heat; simmer 20 minutes.
Place half of pea mixture and remaining mint in a blender. Remove center piece of lid; secure lid on blender. Place a towel over lid. Blend until smooth; pour into a bowl. Repeat with remaining mixture. Return soup to pan. Add yogurt, rind, pepper, and salt. Top with croutons.

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