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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
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Soup
Cuisine
British, Scottish
Servings
8
Calories
100
kcal
Ingredients
Metric
US Customary units
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
grams
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
tablespoon
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:
100
kcal
Carbohydrates:
18
g
Protein:
4
g
Fat:
2
g
Sodium:
70
mg
Potassium:
702
mg
Fiber:
4
g
Sugar:
4
g
Vitamin A:
4610
IU
Vitamin C:
49.1
mg
Calcium:
64
mg
Iron:
2.7
mg