Summer Garden Soup

Summer Garden Soup


1 person made this

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

Lynn Lewis

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.

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