Celebrate all things good, green and fresh from the garden with Gill Meller’s beautiful summery vegetable soup made with broad beans, fennel, new potatoes and lots of fresh herbs.
Want more? Use the most of seasonal veg in these summer soup recipes.
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Ingredients
- 2 tbsp extra-virgin olive oil, plus extra for finishing
- 2 medium fennel bulbs, trimmed, halved and diced
- 4 new potatoes, scrubbed, cut into 1cm cubes
- 1 litre well flavoured vegetable stock
- 1 medium courgette, cut into 1cm cubes
- 2 large handfuls freshly podded broad beans
- 2 handfuls freshly podded peas
- 6 spring onions, trimmed and thinly sliced
- 1 small lettuce, washed and shredded into 1-2cm pieces
- Large handful mixed fresh herbs, (such as mint, flatleaf parsley, basil, fennel tops or chives), leaves picked and chopped
- Squeeze fresh lemon juice
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Method
- Set a large heavy-based pan over a medium heat. Add the olive oil followed by the fennel and potatoes. Season them lightly and soften gently, without colouring, for 6-8 minutes. Add the vegetable stock and bring to a low simmer (see tip).
- Make sure your broth is simmering, then drop in the courgette, broad beans (see tips), peas and spring onions. Cook for 2-3 minutes, then add the shredded lettuce and cook for a further 2 minutes.
- Stir in the herbs (see Gill’s tips) and season to taste with salt, pepper and a squeeze of lemon juice. Ladle the soup into warm bowls, then add a trickle of your best olive oil just before serving.
Nutrition
- 157kcals Calories
- 9.2g (1.6g saturated) Fat
- 4.6g Protein
- 10.8g (5.2g sugars) Carbs
- 5.9g Fibre
- 0.1g Salt
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