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.
Lynn Lewis
2 people made this
Ingredients
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
Directions
Preparation:25min ›
Cook:45min ›
Ready in:1hour10min
- 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.
- 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.
