Summer Vegetable Soup

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summer_pea_and_bean_soupA light, healthy and refreshing soup ideal for a balmy summer evening. Serve with pitta chips and garnish with mint. 

Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes

What You’ll Need:

For the pitta crisps:

  • 3 white pitta breads
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper

For the soup:

  • 1 litre good quality chicken or vegetable stock (homemade is best)
  • 150g podded broad beans (approx 300g unpodded)
  • 150g shelled peas (approx 300g unshelled)
  • 150g green beans, sliced into 2cm lengths
  • 1 bunch of each of mint, coriander and flat leaf parsley, roughly chopped
  • 2 spring onions, finely sliced
  • Juice of ½ a lemon
  • Salt and freshly ground black pepper to taste

What To Do:

1.    Prepare the pitta crisps first by slicing them into diagonal strips of about 2 cms wide. Open up each slice to make 2 pieces and arrange on a baking sheet.

2.    Sprinkle with olive oil and season with salt and pepper and bake in the oven (220°C/gas mark 6) for 15 minutes until crisp all over.

3.    While the pitta crisps are in the oven heat the stock and season well with salt and freshly ground black pepper.

4.    Add vegetables and simmer gently for 3-4 minutes until tender then remove from the heat.

5.    Add the herbs, lemon juice and spring onion and serve piping hot with a few pitta crisps on top.

Recipe from Tasteofsummer.co.uk

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