Easy Peas-y Green Pea Soup with Croutons

2 Tbsp. avocado oil

1 medium yellow onion, diced  

3 cloves garlic, minced

2 tsp. Italian seasoning blend

1 tsp. kosher salt

1/2 tsp. ground black pepper

3 cups low-sodium vegetable stock

16 oz. frozen green peas

2 large handfuls baby spinach leaves

14 oz. full-fat coconut milk

For croutons:

4 slices whole-grain or sprouted-grain sandwich bread

1 Tbsp. extra-virgin olive oil

1/4 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. Italian blend seasoning

1. Preheat oven to 350 degrees F. Line a small sheet tray with parchment paper, and set aside.
2. Heat oil in a large, heavy-bottom pot. Add onion, and saute until translucent, about 5-7 minutes.
3. Add garlic, and saute another 30 seconds. Add herb blend, salt, and pepper, and stir to combine.
4. Add vegetable stock, then add frozen peas. Cover, bring to a boil, then reduce heat to medium-low and simmer with lid on until peas are cooked through, about 8 minutes.
5. Meanwhile, dice the sandwich bread slices into 1” pieces, and toss the pieces in olive oil, garlic powder, salt, and Italian seasoning. Spread evenly on the prepared sheet tray, and bake at 350 degrees F for 10 minutes. Remove from oven and let cool.
6. Back to the soup - Once the peas have cooked through, add the spinach, and simmer for another 2 minutes.
7. Remove pot from heat, and puree the soup using an immersion blender. (Or, puree in a blender in batches.)
8. Return pot to low heat and add coconut milk, stirring to combine.
9. Serve soup hot, garnished with seasoned croutons.