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Home » Soup » Scottish Summer Vegetable Soup

June 10, 2012 By Janice Pattie 17 Comments

Scottish Summer Vegetable Soup

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Recipe for Scottish Summer Vegetable Soup

Scottish Summer Vegetable Soup is perfect for those cooler days of summer when you crave a little comfort food.  It’s the summer equivalent of my Scotch Broth recipe but this time packed full of summer vegetables and herbs. 

A light and fresh Summer Vegetable Soup with herbs and cannelini beans

Why eat soup in summer?

Soup is a light but filling meal, it is low in calories and fat and there is evidence that eating a bowl of soup before a main course reduces the amount of food you eat.

Scottish Summer Vegetable Soup is also a great way to use a random selection of vegetables leftover from other recipes.  If the weather is too warm, freeze the soup for another day. 

Vegetables for Summer Vegetable Soup

What vegetables can I include in Scottish Summer Vegetable Soup?

Most vegetables are good to use in soup. Start with a base of onion and carrot, then add what you have in your fridge or garden. Here are some examples:

  • celery
  • fennel
  • courgettes
  • potatoes
  • broccoli
  • spinach
  • runner beans
  • peas
  • broad beans
  • turnips
  • tomatoes

What herbs can I add to the soup?

I use fresh thyme and a little fresh rosemary to bring out the flavours of the vegetables. Use any fresh herbs you like, the following are worth trying but only if you like them:

  • Parsley
  • Chives
  • Basil
  • Oregano
  • Marjoram
  • Tarragon (use very sparingly)
  • Sage
Can of beans

What kind of beans can I use?

I use dried cannellini beans soaked overnight, but you can use any dried soaked beans. Use canned beans for convenience and add them near the end of the cooking time. Here are some of the beans you can use:

  • Haricot beans
  • Flageolet beans
  • Butter Beans
  • Chickpeas (Garbanzo beans)
  • Borlotti Beans
  • Pinto Beans
  • Kidney Beans
  • Pinto Beans
stock in jug with onions

What kind of stock can I use in the soup?

I use vegetable stock, however, if you want you can use chicken stock or ham stock. Use freshly made stock, powdered boullion, or stock cubes and make up as per the instruction on the packet.

Summer Vegetable Soup a warming soup for cooker Scottish Summer Days

All quantities and full instructions can be found in the recipe card at the bottom of the page

More Summer Soup Recipes

Don't throw out that limp lettuce - make lettuce soup

Have you ever made Lettuce Soup? Lettuce is a much-overlooked ingredient, as well as serving as a salad, you can braise it and serve as a vegetable and you can make a delicious soup.

Creamy Carrot and Tomato Soup, so easy to make, so good to eat.

Carrot and Tomato Soup is one of my favourite soups, it’s rich and creamy, full of flavour, really easy to make and very economical.

super fast pea soup

Super Fast Pea Soup is so easy to make with a power blender. Use frozen peas, cashew nuts, and vegetable stock for this light and creamy vegan soup.

More Summer Soup Recipes

  • Zucchini (Courgette) Soup with Basil – Veggie Desserts
  • Pea and Watercress Soup – Recipes Made Easy
  • Chunky Gazpacho (Chilled Tomato Soup) – Christina’s Cucina
Scottish Summer Vegetable Soup Recipe

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A light and fresh Summer Vegetable Soup with herbs and cannelini beans

Scottish Summer Vegetable Soup

Janice Pattie
A fresh and light soup full of summer vegetables, cannellini beans and fresh herbs.  Ideal for the cooler days of summer. 
5 from 5 votes
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine British, Scottish
Servings 8
Calories 100 kcal

Ingredients
 

  • 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 ( or 200g canned cannellini beans)
  • 3 litres vegetable stock
  • salt and freshly ground black pepper
  • 1 tbsp olive oil

Instructions
 

  • .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 and adjust seasoning.

Notes

Serve with a sprinkling of fresh chopped thyme and rosemary and some Granary Bread.

Nutrition

Calories: 100kcalCarbohydrates: 18gProtein: 4gFat: 2gSodium: 70mgPotassium: 702mgFiber: 4gSugar: 4gVitamin A: 4610IUVitamin C: 49.1mgCalcium: 64mgIron: 2.7mg
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Filed Under: Scottish, Soup, Summer, Vegetarian Tagged With: onion, potatoes, Soup, vegetable

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Reader Interactions

Comments

  1. Fiona Maclean says

    June 10, 2012 at 4:09 pm

    one day I'll try baking bread again…till then I'll just look on in envy! Looks like a really good soup too

    Reply
  2. Baking Addict says

    June 10, 2012 at 5:14 pm

    It's definitely soup weather again! This looks healthy and delicious 🙂

    Reply
  3. Dom at Belleau Kitchen says

    June 10, 2012 at 7:12 pm

    love it… I think the fact that you've kept it as a broth rather than blending it all up gives it a more summery feel… lovely for this amazing summer we're having!… nice bread too honey pie x

    Reply
  4. Karen S Booth says

    June 11, 2012 at 3:00 pm

    I LIKE broth as opposed to heavy soups in summer Janice and this looks just fabulous! And, I could just dunk a wedge of that bread into the soup too! LOVELY entry into Herbs on Saturday thanks! Karen

    Reply
  5. Vanesther says

    June 17, 2012 at 8:59 am

    This soup looks so good – really fresh and light. And I've got to give the bread a try too!

    Reply
  6. Christina | Christina's Cucina says

    May 10, 2020 at 4:18 pm

    Great idea and so wonderfully versatile recipe, Janice! Almost like a Scottish version of minestrone 🙂 Thanks for including my gazpacho recipe!

    Reply
    • Janice Pattie says

      May 10, 2020 at 5:24 pm

      Thanks, Christina. I suppose it is, soup is so adaptable and I love all of it!

      Reply
  7. Chloe Edges | Feast Glorious Feast says

    May 10, 2020 at 4:52 pm

    Looks lovely, sometimes a lighter fresh soup is great on a slightly chillier summer evening 😁

    Reply
    • Janice Pattie says

      May 10, 2020 at 5:23 pm

      Thanks, Chloe. That’s exactly it, summer isn’t always that warm!

      Reply
  8. Michelle Rolfe says

    May 12, 2020 at 4:33 pm

    I do love soup of any kind. Growing up my mum only ever made one type of soup and everything else came from a tin. It’s probably why now I love it so much. And uses up leftover pieces of vegetables so always help keep down food waste. Thanks for linking up to #CookBlogShare. Michelle

    Reply
    • Janice Pattie says

      May 12, 2020 at 6:40 pm

      Thanks, Michelle. I was lucky that my Mum made nearly all her own soup although we did have canned tomato soup and we loved it!

      Reply
  9. Cat | Curly's Cooking says

    May 13, 2020 at 2:47 pm

    What a lovely fresh looking soup. It sounds like a great idea to use up vegetables you’ve got left in the fridge as well as being tasty.

    Reply
    • Janice Pattie says

      May 13, 2020 at 2:49 pm

      Thank you. it certainly is!

      Reply
  10. Karen Burns-Booth says

    May 13, 2020 at 3:50 pm

    I LOVE summer soups as much as winter soups Janice, and this looks absolutely delicious. Karen

    Reply
    • Janice Pattie says

      May 13, 2020 at 3:58 pm

      Thanks, Karen. Yes, soup is definitely still on the menu in summer.

      Reply
  11. Eb Gargano | Easy Peasy Foodie says

    May 18, 2020 at 5:53 pm

    What a great idea! I am definitely in agreement that soup is just as great in the summer as it is in winter… but then I love almost all winter food in the summer too – I think maybe it’s because my mum has always been very much a ‘winter food is not allowed in summer’ person – and consequently I spent many months as a child pining for my winter favourites… either that or maybe it’s because I’m a naturally chilly person and so need warming up even in the summer!

    Reply
    • Janice Pattie says

      May 18, 2020 at 8:20 pm

      Ah yes, I’m always cold too, maybe that’s why soup is always on the menu 🙂

      Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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