2 cups sourdough bread, torn into bite-sized pieces1¼ tablespoons fresh thyme, finely chopped1¼ tablespoons fresh parsley, finely chopped1¼ teaspoons dried oregano½ teaspoon garlic powder⅓ cup olive oilSalt and freshly ground black pepper, to taste

YIELD: ~ 2 CUPS OF CROUTONSTIME: 15 MINUTES LEVEL: EASY

• Preheat oven to 375°F/190°C.• Place the torn bread in a bowl. Drizzle with olive

oil and sprinkle with herbs, garlic powder, salt,and pepper.

• Mix to coat bread well.• Place on a baking sheet in a single layer.• Bake for 10 minutes, stirring halfway through.• Serve on top of your favourite Amy’s Kitchen

soup – bon appétit!

Herb-y, crunchy sourdough croutons make the perfect topper for any Amy’s Kitchen soup – we

love them most when paired up with our Organic Split Pea Soup!

HERB CROUTONS

Vegan