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.
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.
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
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
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.
More Summer Soup Recipes
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.
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 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
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
Nutrition
Fiona Maclean says
one day I'll try baking bread again…till then I'll just look on in envy! Looks like a really good soup too
Baking Addict says
It's definitely soup weather again! This looks healthy and delicious 🙂
Dom at Belleau Kitchen says
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
Karen S Booth says
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
Vanesther says
This soup looks so good – really fresh and light. And I've got to give the bread a try too!
Christina | Christina's Cucina says
Great idea and so wonderfully versatile recipe, Janice! Almost like a Scottish version of minestrone 🙂 Thanks for including my gazpacho recipe!
Janice Pattie says
Thanks, Christina. I suppose it is, soup is so adaptable and I love all of it!
Chloe Edges | Feast Glorious Feast says
Looks lovely, sometimes a lighter fresh soup is great on a slightly chillier summer evening 😁
Janice Pattie says
Thanks, Chloe. That’s exactly it, summer isn’t always that warm!
Michelle Rolfe says
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
Janice Pattie says
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!
Cat | Curly's Cooking says
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.
Janice Pattie says
Thank you. it certainly is!
Karen Burns-Booth says
I LOVE summer soups as much as winter soups Janice, and this looks absolutely delicious. Karen
Janice Pattie says
Thanks, Karen. Yes, soup is definitely still on the menu in summer.
Eb Gargano | Easy Peasy Foodie says
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!
Janice Pattie says
Ah yes, I’m always cold too, maybe that’s why soup is always on the menu 🙂