Summer Veg Soup
This recipe highlights early summer produce from the River Cottage garden. Use fresh, seasonal vegetables from your local farm shop or market.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 10 Spring onions, finely chopped
- 2 Baby fennel, thinly sliced
- 3 Baby courgettes, cut in half lengthwise and cut across into small half moons
- Sunflower oil
- Handful freshly picked peas
- Handful freshly picked baby broad beans
- Small handful beet tops, destalked & shredded
- Small handful little gem leaves, shredded
- Handful parsley leaves, finely chopped
- Few mint leaves, finely chopped
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