Ingredients

Steps

• Preheat the oven to 180°C.
• Heat oil in a saucepan and sauté the onion and leek for three minutes.
• Add the garlic and fry for one minute.
• Add peas and stock then simmer gently for five minutes.
• Season the mixture with salt and black pepper.
• Mix olive oil, cayenne pepper, and torn bread in a bowl.
• Bake the bread on a baking sheet for eight minutes until crisp.
• Serve the soup in a bowl topped with croutons and fresh mint.