In a large pot, warm 2 tablespoons oil over medium heat. Add leeks, carrots and garlic. Season with salt and pepper (I use about 1 tsp salt and 1/2 tsp pepper) and cook until softened and beginning to get slightly brown at edges, about 7 minutes. 

Add the thyme, smoked paprika, bay leaf and dried peas. Stir together then pour in the vegetable stock. Increase the heat to a boil, then reduce to a simmer. Cook, partially covered, until peas have softened, for about 1 hour. 

Meanwhile, to make the croutons preheat the oven to 400°F. Line a baking sheet with parchment paper then place cubed bread on top. Drizzle with olive oil and sprinkle with garlic powder. Use your hands to toss until evenly coated. Bake in the oven for 7 to 10 minutes, until light golden brown and crispy. Set aside to cool.

Once peas are soft, use the back of the spoon to gently mash them for texture, as desired. Remove the bay leaf and season with salt and black pepper, to taste. Serve warm with plain yogurt, chopped fresh parsley and garlicky croutons. Enjoy!