This summer vegetable soup rebels against the idea that soup is a dish for winter, it is light yet filling & uses the very best seasonal veggies.
Summer Minestrone Soup!
My love affair with soup is well documented here on Krumpli and this minestrone influence summer vegetable soup is an ode to my garden.
For some strange reason, soups are often associated with winter warmers, and sure they are great at that.
But they can also be the most wonderful light and vibrant yet filling summer meals.
This particular summer soup contains all that is good in my garden at the moment. Courgettes, or Zucchini as you Americans know them, tomatoes, new season potatoes, garlic, basil, and oregano.
Ingredient Substitutions & Advice.
This recipe is meant to be fluid and frugal, as a result the ingredient list is a guide.
Feel free to play around with the ingredients that you can get.
What we have here really is a chunky vegetable soup with a vegetable broth that is enriched with parmesan cheese.
Early in the summer you could be adding asparagus tips and even radishes.
As the summer progresses, peas and green beans can make an appearance. It is also rather foxy with Jerusalem artichokes as you head towards the end of summer.
Most importantly do not skimp on the vegetable stock!
I usually make my own, I store vegetable scraps and freeze them, periodically I make a homemade veggie stock.
This recipe is vegetarian, you could convert it to a vegan summer vegetable soup by buying vegan pasta.
Then replace the Parmesan cheese with about half the weight of nutritional yeast, although start with less and increase to your tastes.
Give me a glass of crisp dry white wine and a sunny day in the garden and I’m prepared to call this meal complete.
It is however very nice with focaccia bread, although other crispy fresh bread works well.
I have even served pan seared salmon on top of this and it is stunning!
Soup is not just for winter this summer vegetable soup is a simple celebration of fresh and bright summer produce and is a great summer meal!
- 50 g (1.75 oz) Onion
- 50 g (1.75 oz) Celery
- 1 Medium Hot Red Chilli Pepper
- 2 Tbsp Olive Oil
- 225 g (7.9 oz) Waxy New Potatoes
- 200 g (7 oz) Courgette, AKA Zucchini
- 2 Cloves Garlic
- 1 Sprig Fresh Oregano, Sub for 1/2 teaspoon of dried oregano
- 200 g Cherry Tomatoes
- 500 ml (17 fl oz) Vegetable Stock
- 50 g (1.75 oz) Small Pasta Shapes
- 30 g (1 oz) Parmesan
- Fresh Basil Leaves
- Dice your celery and onion into a 2-3mm dice.
- Remove and discard the seeds from the chilli and dice as finely as you can.
- Heat the olive oil in a pan over a medium heat.
- Add the chilli, onion, and celery and cook for 5 minutes.
- Stir occasionally but do not allow the vegetables to colour.
- Cut your potatoes into a 1cm 'dice'.
- Mash your garlic and scrunch up the oregano to get the oils flowing.
- Cut the courgette into quarters lengthways and then into lengths about 1cm long.
- Add the potatoes, courgettes, garlic, and oregano to the pan season with salt and pepper and cook for 10 minutes stirring occasionally.
- Cut your cherry tomatoes into halves or quarters depending on size.
- Pour in the vegetable stock and cook for 5 minutes.
- Add the parmesan cheese and pasta and again cook for 5 minutes or until the pasta is cooked.
- Add the tomatoes and cook until just warmed.
- Finally, serve with lots of fresh basil leaves.
How much salt you add to the vegetables will be very much defined by your stock.
Amount Per Serving: Calories: 395Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 13mgSodium: 1019mgCarbohydrates: 47gFiber: 6gSugar: 9gProtein: 12g