Summer Garden Soup

    1 hour 10 minutes

    A mixture of vegetables ensures a good variety of vitamins and minerals. You can be flexible with the ingredients.

    2 people made this

    Serves: 6 

    • 2 teaspoons olive oil
    • 1 medium onion, finely chopped
    • 1 large stalk celery, finely chopped
    • 2 teaspoons peeled, finely chopped fresh ginger
    • 125 g green beans, cut into short pieces
    • 2 medium potatoes, unpeeled, cut into small cubes
    • 1 large carrot, peeled and cut into small cubes
    • 1 medium yellow squash or zucchini, cubed
    • 1 bay leaf
    • 3⁄4 teaspoon salt
    • 3⁄4 cup (110 g) fresh or frozen green peas
    • 2 roma tomatoes, seeded and coarsely chopped
    • 2 tablespoons finely chopped basil leaves
    • 1 1/2 teaspoons finely chopped thyme leaves

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Heat oil in a large pan over medium heat. Add onion, celery and ginger. Sauté until very tender, 10 minutes. Add green beans, potato, carrot, squash, 8 cups (2 litres) water, bay leaf and salt. Simmer, covered, 20 minutes.
    2. Uncover soup. Simmer 15 minutes. For the last 5 minutes, add peas, tomato, basil and thyme. Remove bay leaf. Serve.

    fresh ideas

    To turn Summer Garden Soup into a main dish for lunch or a light supper, stir in small pieces of ham or cooked chicken, turkey or lamb just before serving.

    Helpful hint

    The vegetables for Sweet Vegetable Soup can be cooked alongside a meat main dish. Meat needs a longer oven time, so the soup can be prepared while the meat finishes. Leave the meat to rest on top of the oven while you serve the soup.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)