Summer Vegetable Soup

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

A fresh and light soup full of summer vegetables, cannellini beans and fresh herbs.  Ideal for the cooler days of summer. 

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Course: Soup

Cuisine: British

Keyword: recipe, soup, summer, vegetable, vegetarian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8

Calories: 100kcal

Author: Farmersgirl Kitchen

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

Metric - US Customary units

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

Calories: 100kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Sodium: 70mg | Potassium: 702mg | Fiber: 4g | Sugar: 4g | Vitamin A: 92.2% | Vitamin C: 59.5% | Calcium: 6.4% | Iron: 14.9%

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.