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Scottish Summer Vegetable Soup
A fresh and light soup full of summer vegetables, cannellini beans and fresh herbs. Ideal for the cooler days of summer.
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 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: 100kcalCarbohydrates: 18gProtein: 4gFat: 2gSodium: 70mgPotassium: 702mgFiber: 4gSugar: 4gVitamin A: 4610IUVitamin C: 49.1mgCalcium: 64mgIron: 2.7mg