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
- olive oil
- 2 small onions
- 1 garlic clove
- 2 small courgette ( yellow and green)
- 3 carrots
- 2 medium potatoes
- 1 bay leaf (optional)
- pinch of dried oregano (optional)
- 750ml homemade stock (homemade or no salt stock)
- 250ml water
- x2 tins of plum tomatoes
- 120g pasta
- 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.