River Cottage Summer Garden Soup

Staff Writer
River Cottage Summer Garden Soup
Simon Wheeler

River Cottage Summer Garden Soup Recipe

This light, summer soup is the perfect way to make use of fresh vegetables from your garden, a local farmers' market, or the greengrocer. Click Here to Read About River Cottage Veg.

6
Servings
143
Calories Per Serving
Deliver Ingredients

Notes

Vary the vegetables according to what is available. Just chop it all into small, similar-sized pieces and "build" the soup, cooking hte harder, denser vegetables for slightly longer, and you'll end up with a vibrant, fresh-tasting bowlful. 

Ingredients

  • 2 small fennel bulbs, trimmed, fronds chopped and reserved
  • 2 celery stalks
  • 1 small bunch of green onions, trimmed
  • 1 Pound small zucchini
  • 1 bunch of ruby or rainbow Swiss chard
  • 2 Tablespoons butter
  • 1 Tablespoon canola or olive oil
  • 4 Cups vegetable stock
  • Sea salt and freshly ground pepper, to taste
  • 3-5 Ounces fresh shelled peas
  • 3-5 Ounces fresh shelled fava beans, blanched and peeled if large
  • 2 small lettuces, such as Little Gem, shredded
  • 2 Tablespoons finely chopped mixed herbs, such as mint, lemon balm, parsley, basil, fennel fronds, and/or chives

Directions

Chop the fennel, celery, green onions, and zucchini into small dice, keeping them separate. Tear the leaves from the chard stalks and shred them. Cut the stalks into small pieces. 

Heat a saucepan over medium heat and add the butter and oil. Add the fennel, celery, green onions, and chard stalks and cook gently for about 10 minutes, until soft but not colored. Add the stock and bring to a simmer. Season with salt and pepper.

Make sure the broth is simmering well and add the zucchini. Once returned to a simmer, cook for 1 minute, then add the peas and fava beans. Simmer for another 2 minutes. Check that the peas and beans are just tender, then add the lettuce and the shredded chard leaves. Simmer for another minute.

Add the chopped herbs along with any feathery fennel fronds and, 
if you have them, the pea shoots, then immediately remove from the heat. Check the seasoning, then ladle into warmed bowls and serve.

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.

Nutritional Facts

Total Fat
7g
11%
Sugar
9g
N/A
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Protein
6g
12%
Carbs
18g
6%
Vitamin A
328µg
36%
Vitamin B6
0.3mg
15.3%
Vitamin C
55mg
92%
Vitamin E
3mg
13%
Vitamin K
721µg
100%
Calcium
121mg
12%
Fiber
7g
29%
Folate (food)
101µg
N/A
Folate equivalent (total)
101µg
25%
Iron
3mg
17%
Magnesium
106mg
27%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
10%
Phosphorus
152mg
22%
Polyunsaturated
0.7g
N/A
Potassium
945mg
27%
Riboflavin (B2)
0.3mg
15.5%
Sodium
1018mg
42%
Thiamin (B1)
0.2mg
10.7%
Trans
0.2g
N/A
Zinc
1mg
8%

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