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.
Summer Vegetable Soup
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
- 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, adjust seasoning and serve with a sprinkling of fresh chopped thyme and rosemary and some Granary Bread.
Nutrition
Serve the Summer Vegetable Soup with Homemade Bread
Rye and Caraway Bread
Date and Coconut Bread
Bola do Caco (Sweet Potato Bread from Madeira)
Granary Bread
500g Granary Bread Flour
1 1/2 tsp easy blend yeast
1 tsp salt
1 tbsp sugar
50g butter
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.
one day I'll try baking bread again…till then I'll just look on in envy! Looks like a really good soup too
It's definitely soup weather again! This looks healthy and delicious 🙂
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
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
This soup looks so good – really fresh and light. And I've got to give the bread a try too!