Creamy Broccoli Pea Soup with Sourdough Croutons
Ingredients
- 4 ounce sourdough bread, cut into ¾-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 3 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 teaspoon salt, divided
- 3 garlic cloves, minced
- 8 ounce (3-4 cups) broccoli florets, cut into 1-inch pieces (reserve the stalks for another use)
- 3 cup vegetable broth
- 4 ounce (about 1 cup) fresh or frozen peas
- 1 tablespoon nutritional yeast
- 1 ounce (about 1 cup) basil leaves, torn
- 1 cup Planet Oat Extra Creamy Oatmilk
- 1 teaspoon sherry vinegar
- 1 tablespoon lemon juice
- freshly ground black pepper to taste
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