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Summer Vegetable Soup
Bright green and incredibly smooth, this seasonal soup captures the best of the garden in a single bowl. Leeks, potatoes, and a medley of fresh vegetables simmer in a light broth before you blend them into a silky puree. A handful of fresh mint adds a cooling herbal note that lifts the entire dish. It's a fantastic light lunch or elegant starter for warm weather dining. You'll love how the natural sweetness of the vegetables shines through without heavy cream weighing it down.
Ingredients
- 1 teaspoon olive oil
- 1 leek, finely sliced
- 1 large potato, peeled and chopped
- 900ml vegetable stock
- 450g mixed summer vegetables (such as peas, asparagus, broad beans and courgettes)
- 2 tablespoons chopped mint
- 2 tablespoons crème fraîche (optional), to serve
- salt and black pepper
Instructions
- 1Heat the olive oil in a medium saucepan over medium heat. Add the finely sliced leek and fry for 3 to 4 minutes until softened. Stir frequently so the leek doesn't brown and turn bitter.
- 2Stir the chopped potato and vegetable stock into the pan and cook for 10 minutes.
- 3Mix in the mixed summer vegetables and chopped mint, then bring the liquid to a boil. Lower the heat and simmer for 10 minutes until all the vegetables are tender.
- 4Carefully transfer the soup to a blender or food processor and process until completely smooth. Hot liquids expand when blended, so work in batches if necessary to prevent spills.
- 5Pour the blended soup back into the saucepan. Stir in the creme fraiche, if using, and season with salt and black pepper to taste. Warm gently over low heat just until heated through.
Notes
- Texture: For a chunkier soup, skip the blending step or only pulse half the batch.
- Serving: Pair this soup with warm, crusty flatbread for dipping.
- Garnish: Stir a dollop of pesto or extra creme fraiche into each bowl right before eating.
- Vegan option: Simply omit the creme fraiche or use a dairy-free alternative to keep the entire dish plant-based.