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Mixed Summer Vegetable Soup
A bright and fresh mixed summer vegetable soup makes excellent use of seasonal produce. Leeks, potatoes, and a medley of green vegetables simmer together in a light broth before being blended into a smooth puree. Fresh mint adds a cooling herbal note that brightens the entire bowl. It is a perfect light lunch or starter for warm weather dining. Serve it warm with a dollop of creme fraiche and a piece of crusty flatbread on the side.
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 and fry the finely sliced leek for 3 to 4 minutes until softened.
- 2Stir the chopped potato and vegetable stock into the pan and cook for 10 minutes. Mix in the mixed summer vegetables and chopped mint, then bring the liquid to a boil. Lower the heat and simmer for another 10 minutes.
- 3Carefully transfer the soup to a blender or food processor and process until completely smooth. Pour the blended soup back into the saucepan and season with salt and black pepper to taste.
- 4Warm the soup gently over low heat just until heated through.