Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.

Stir in the diced carrots, celery, and potatoes. Cook for a few minutes, then pour in enough vegetable broth to cover the vegetables.

Bring to a boil, reduce the heat, and let it simmer. Add the frozen peas, nutmeg, thyme or rosemary, and season with salt, black pepper, red pepper, and oregano.

Simmer for 20-25 minutes, or until the vegetables are tender.

Remove from heat, stir in the cream, and mix well to create a smooth, creamy consistency.

Preheat your oven to 375°F (190°C).

Toss the cubed bread in olive oil, salt, dried garlic, Parmesan, red pepper, and oregano until well coated.

Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, stirring occasionally, until golden and crispy.