You can use all the lovely summer vegetables growing in your garden to make this summer vegetable garden soup.
Even if you don’t have a garden, this recipe is great for using up those leftover vegetables in the fridge before you go shopping again.
Today I decided to try one of our bigger Kohlrabis that were forgotten in the Polytunnel. The bulb grew so big that I thought it might not be nice to eat raw any longer. So I peeled the Kohlrabi and chopped it into bite sized pieces to add to the soup along with the carrots.
It was so delicious.
Kohlrabis belong to the family of cruciferous vegetables which are all extremely healthy. They taste surprisingly sweet and crunchy when eaten raw. We love them chopped into salads or just as a snack on its own.
We also had some snow peas growing outside which were a bit overripe and not so tasty anymore. I added them to the soup, along with different types of beans, and they were very yummy.
I always try to double soup recipes to have enough for two dinners or for a dinner and lunch the next day.
Ingredients
Any vegetables you have growing in your garden or stored in your fridge, for example:
Onion
Garlic
Carrots
Celery
Kohlrabi
Tomatoes
Courgette
Beans
Peas
Chard
Kale
How to Make Easy Garden Vegetable Summer Soup
Chop onions, carrots, celery and garlic.
Heat the olive oil in a large pot over medium heat. Add the chopped vegetables, and sauté for a few minutes.
Chop tomatoes, courgettes and beans. Peel and dice kohlrabi if using. Add these vegetables to the pot and let them cook for 5 to 10 minutes.
Stir in the vegetable broth, herbs and a pinch of salt and pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and add the peas and tinned beans.
Allow the soup to simmer for about 10-15 minutes until the vegetables are tender but still retain their vibrant colors and textures.
About 8 minutes before the end break up the spaghetti into smaller pieces and add them to the soup.
Add chopped greens and cook until the pasta is al dente.
Taste the soup and adjust the seasonings as needed. Feel free to add more herbs, salt, or pepper to suit your preference.
Enjoy!
More healthy lunch recipes
Summer Vegetable Soup
There's something special about savoring a dish made with ingredients straight from your own garden. Even if you don't have a garden, this recipe is great for using up those leftover vegetables in the fridge before you go shopping again.
Ingredients
- 2 tbsp oil (extra-virgin olive oil or rapeseed oil)
- 1 onion
- 4 carrots
- 3-4 celery stalks
- 2-3 cloves of garlic
- 1 kohlrabi (optional)
- 1 big courgette (or 2-3 small ones)
- 1 cup of beans (or just use 1 tin of canned beans)
- 1 cup of tomatoes
- 1/2 cup fresh or frozen peas
- 2 cups of greens (e.g. kale and chard)
- 1 tin of white beans (e.g. cannellini)
- 1/2 packet of spaghetti
- salt and pepper
- fresh or dried herbs
Instructions
- Chop onions, carrots, celery and garlic.
- Heat the olive oil in a large pot over medium heat. Add the chopped vegetables, and sauté for a few minutes.
- Chop tomatoes, courgettes and beans. Peel and dice kohlrabi if using. Add these vegetables to the pot and let them cook for 5 to 10 minutes.
- Stir in the vegetable broth, herbs and a pinch of salt and pepper. Bring the mixture to a gentle boil.
- Reduce the heat to low and add the peas and tinned beans. Allow the soup to simmer for about 10-15 minutes until the vegetables are tender but still retain their vibrant colors and textures.
- About 8 minutes before the end break up the spaghetti into smaller pieces and add them to the soup. Add chopped greens and cook until the pasta is al dente.
- Taste the soup and adjust the seasonings as needed. Feel free to add more herbs, salt, or pepper to suit your preference.
- Ladle the garden vegetable summer soup into bowls, garnish with fresh basil or parsley if desired, and serve it warm.
Our Polytunnel and Garden in July