Summer Vegetable Soup

With the allotment in full swing I thought it would be good to share a delicious and quick recipe for a summer vegetable soup.

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 and shredded
Small handful little gem leaves, shredded
Handful parsley leaves, finely chopped
Few mint leaves, finely chopped

Sweat the onions, fennel and courgette in sunflower oil, for a few minutes over a medium heat until they have turned soft but not started to change colour. Add the stock to the pan and bring everything to a simmer. Next add your peas and beans, and season to taste with salt and pepper and then cook everything together for a couple of minutes. Finally add the beet tops, the shredded lettuce and the chopped herbs, give the soup a final stir and serve. This should only take about 10 minutes or so for a delicious meal!



  1. Sounds yummy, I love cooking the freshly picked veggies from our allotment. Although it can be a bit of a feast or famine despite best efforts!


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