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.

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Summer Vegetable Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

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

Course: Soup

Cuisine: British

Keyword: recipe, soup, summer, vegetable, vegetarian

Servings: 8

Calories: 100 kcal

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

1. .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.  

2. Add the stock and herbs, season well and cook until the carrot is soft (20-30 minutes)

3. Add the chopped courgettes, broccoli, tomatoes and cannellini beans and cook for a further 10 minutes.

4. Remove the herb bundle, adjust seasoning and serve with a sprinkling of fresh chopped thyme and rosemary and some Granary Bread.

Nutrition Facts

Summer Vegetable Soup

Amount Per Serving

Calories 100 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Sodium 70mg 3%

Potassium 702mg 20%

Total Carbohydrates 18g 6%

Dietary Fiber 4g 16%

Sugars 4g

Protein 4g 8%

Vitamin A 92.2%

Vitamin C 59.5%

Calcium 6.4%

Iron 14.9%

* Percent Daily Values are based on a 2000 calorie diet.

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.