GARDEN GLUT SOUP
This is a great way of using up the vegetables you might have from a growing frenzy. You can easily swap ingredients to suit the season - replace the spinach with chopped savoy cabbage, kale, chard or spring greens, or use green beans and string beans instead of peas and broad beans - the sky's the limit!
Provided by Jamie Oliver
Categories Cheap & cheerful Vegetables Courgette Cheap & cheerful Light meals Mains One-pan recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Peel and roughly chop the onion on a chopping board, then place in a large bowl.
- Trim and roughly chop the celery and leek (make sure you wash it really well), then peel and finely chop the garlic and add it all to the onion.
- Place a large pot on a medium heat and add 2 tablespoons of olive oil.
- Once hot, add all the chopped vegetables, turn the heat down to low and cook with the lid askew for 10 to 15 minutes, or until tender, stirring occasionally.
- Peel the potatoes using a Y-shaped peeler, then chop into rough 2cm chunks and place in the empty bowl. Chop the courgettes into rough 2cm chunks and place in the bowl with the potatoes.
- Fill and boil the kettle.
- Once the vegetables are cooked, add the potatoes, courgettes and a tiny pinch of sea salt and black pepper.
- Crumble the stock cube (if using) into a measuring jug and carefully top up to 1.4 litres with boiling water and stir until dissolved. Carefully pour the hot stock into the pot.
- Turn the heat up to high and bring to the boil, then reduce the heat to medium-low and cook for 15 to 20 minutes or until the potato is cooked through.
- Add the peas or beans and the spinach and cook for a further 4 minutes, or until the peas are tender.
- Carefully remove the pot to a heatproof surface and leave for a minute or two to stop bubbling.
- Carefully blitz with a stick blender until smooth (use a tea towel to protect your hands from little splashes). Have a taste and add a tiny pinch of salt and pepper if you think it needs it.
- Pick and roughly chop the mint leaves, discarding the stalks.
- Carefully ladle the soup into bowls and sprinkle over the mint. Delicious served with homemade croutons (see tip below).
Nutrition Facts : Calories 106 calories, Fat 4.0 g fat, SaturatedFat 0.6 g saturated fat, Protein 3.8 g protein, Carbohydrate 14.1 g carbohydrate, Sugar 3.1 g sugar, Sodium 0.28 g salt, Fiber 2.8 g fibre
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
SUMMER GARDEN SOUP
This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.
Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
GARDEN VEGETABLE SOUP
During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!-Dorothy Miller, Royersford, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 2h55m
Yield 10 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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