Summer Vegetable Soup
This summer soup is brilliant for using up veggies ~ you just cook the vegetables, add homemade stock and plum tomatoes, then reduce. I add a handful of pasta for the last 10-15 minutes of cooking, to make this into a robust family meal. To serve you can add a spoon of instant pesto and some crusty bread. For smaller children you could blend it, or mash up the cooked vegetables. This is comfort food in a bowl and a taste of Summer.
I hope this doesn't look like too many ingredients. It really is just vegetables, stock/ water, herbs, tomatoes and a handful of pasta. You can use vegetables you like
2 small onions
1 garlic clove
2 small courgette ( yellow and green)
2 medium potatoes
1 bay leaf (optional)
pinch of dried oregano (optional)
750ml homemade stock (homemade or no salt stock)
x2 tins of plum tomatoes
handful of green beans, chopped into small batons
Parmesan, finely grated to serve (optional)
Take a large pot and soften the onion in a little olive oil for 10 minutes until translucent
Prep all the vegetables (courgette, carrot, potato): washed, trimmed, peeled (if necessary) and diced.
Add all the veg to the pot and cook until softened and starting to brown.Next add the aromatics: crushed garlic, bay leaf and pinch of dried oregano. Finally add stock, tinned plum tomatoes: cook at a simmer for 30 mins.
To finish: add a handful of pasta and cook according to the packet instructions (for the wholemeal tubetti pasta I used in this 10-12 mins). You can add a bit more water if needed. Finally add green beans for the last few minutes, or until cooked.
Remove bay leaf and discard. Serve with a sprinkle of grated Parmesan, some bread and I recommend a dollop of my Instant Pesto too.