Summer Garden Vegetable Soup Recipe
Soup is not just for winter; this summer garden vegetable soup is a simple celebration of fresh and bright summer produce and is a great summer meal!
Servings 2 Servings
Calories 395kcal
Ingredients
- 1 Small Onion 50g
- 1 Medium-Large Celery Stick 50g
- 1 Medium Hot Red Chilli Pepper
- 2 tablespoon Olive Oil
- 150 g Waxy New Potatoes ¾ Cup
- 1 Small Courgette 200g (aka zucchini)
- 2 Garlic Cloves
- 1½ teaspoon Fresh Oregano Sub for ½ teaspoon of dried oregano
- 200 g Cherry Tomatoes 1 Cup
- 500 ml Vegetable Stock 2 Cups
- 50 g Small Pasta Shapes 2oz
- 30 g Pecorino Cheese ⅓ Cup
- 1 Handful Fresh Basil Leaves
Instructions
- Dice your celery and onion into a 2-3mm (⅛") dice.
- Remove and discard the seeds from the chilli and dice as finely as possible.
- Heat the olive oil in a 20cm or 8" saucepan 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' (½").
- 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 (½") long.
- Add the potatoes, courgettes, garlic, and oregano to the pan, season with salt and pepper and cook for 5 minutes, stirring occasionally.
- Cut the cherry tomatoes in half or quarters, depending on size.
- Pour in the vegetable stock and cook for 10 minutes.
- Add the Pecorino 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.
Notes
How much salt you add to the vegetables will be very much defined by your stock.
Nutrition
Serving: 1 | Calories: 395kcal | Carbohydrates: 47g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 13mg | Sodium: 1019mg | Fiber: 6g | Sugar: 9g
