Summer Veg Soup
We often prepare this recipe to showcase some of our early summer produce from the River Cottage garden. You may not have access to the same range of just-picked veg, but gather some good, fresh stuff from a farm shop, market or greengrocers and you will get a similar result. Vary the veg according to what is available. Just chop it all into small, similarsized pieces, and ‘build’ the soup, cooking the harder, denser veg for slightly longer, and you’ll end up with a vibrant, fresh-tasting bowlful.
10 mins
serves 6
Method
Sweat the onions, fennel and courgette in sunflower oil, for a few minutes until softened but not coloured.
Add stock and bring to a simmer. Add peas and beans, season with salt and pepper and cook for a couple of minutes.
Add beet tops, lettuce and the chopped herbs, give the soup a stir and serve.
Ingredients
- 10 Spring onions, finely chopped
- 2 Baby fennel, thinly sliced
- 3 Baby courgettes, cut in half lengthwise and cut across into small half moons
- Sunflower oil
- Handful freshly picked peas
- Handful freshly picked baby broad beans
- Small handful beet tops, destalked & shredded
- Small handful little gem leaves, shredded
- Handful parsley leaves, finely chopped
- Few mint leaves, finely chopped
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