Summer is not really a time I associate with soup, however, this Summer Vegetable Soup is perfect for those cooler days of summer when you crave a little comfort food. Soup is also a great way to use a random selection of vegetables left over from other recipes. If the weather is good, you can always freeze the soup for another day.
So here are the vegetables that I had left in my fridge: celery; carrots, onion, a quarter of a fennel bulb; 2 courgettes, 2 potatoes and about a third of a head of broccoli. It doesn’t matter what vegetables you have although onion and carrots are always a good base. Oh, and there was on runner bean that had escaped me when I cooked those the other day, so that went in too.
A fresh and light soup full of summer vegetables, cannellini beans and fresh herbs. Ideal for the cooler days of summer.
- 1 onion peeled and chopped
- 4 stalks of celery finely chopped
- 3 carrots peeled and chopped
- 2 potatoes diced
- 1/4 fennel bulb chopped
- bunch of thyme rosemary and marjoram tied together
- 2 courgettes diced
- 1/3 head of broccoli chopped
- 4 tomatoes seeds removed and chopped
- 100 g cannellini beans soaked and cooked for 20 minutes until just tender
- 3 litres vegetable stock
- salt and freshly ground black pepper
- 1 tbsp olive oil
.Heat the olive oil in a pan. Add the onion and celery and cook for 2 minutes, add the carrots, fennel, and potatoes, cook for another minute.
- Add the stock and herbs, season well and cook until the carrot is soft (20-30 minutes)
Add the chopped courgettes, broccoli, tomatoes and cannellini beans and cook for a further 10 minutes.
- Remove the herb bundle, adjust seasoning and serve with a sprinkling of fresh chopped thyme and rosemary and some Granary Bread.
Serve the Summer Vegetable Soup with Homemade Bread
500g Granary Bread Flour
1 1/2 tsp easy blend yeast
1 tsp salt
1 tbsp sugar
275g lukewarm water
I put all of the ingredients into the bread maker on the dough setting, then shaped the dough onto a baking tray, left to rise again and baked for about 30 minutes at 200C. If you don’t have a bread maker, follow the recipe on the Granary Flour packet.