Summer Harvest Soup
Every spring I zealously plant my carrots, zucchini and beans and anxiously await the time when they all mature, so that I can make this soup. The soup is quick and easy to prepare, and it is just bursting with the flavours of summer. My favourite way to serve it is with a dollop of fresh pesto made with a mix of basil and organically grown carrot tops, but any type of pesto will do.
Equipment
- 4-litre stainless steel pot
- optional: garlic press
Ingredients
- ¾ cup green beans
- â…” cup carrots sliced
- â…” cup zucchini sliced
- â…” cup corn fresh off the cob
- 2 small garlic clove minced
- â…“ cup onion finely chopped
- 1 large tomato diced
- 3 cups chicken stock
- â…› tsp salt
- â…› tsp pepper
- 1½ tsp fresh thyme chopped
- 1 tbsp olive oil
- optional: 1 Parmesan rind to add flavour to the broth
- optional: ¼ cup of white wine Pinot Grigio is good
Instructions
- Heat the olive oil in the pot and then add the onion. Saute for 1 minute. Add the minced garlic and saute for another 30 seconds. Add the diced tomato and cook for 2-3 minutes until the tomatoes have softened a bit and some of the tomato liquid has evaporated. Pour the ingredients in a bowl and set aside.
- Add a bit more olive oil and add the beans and carrots and saute for 1 minute. Pour the ingredients into a bowl and set aside. (It can be the same bowl as the tomato mixture.)
- Add the broth to the pot and bring to a boil. Once the broth is boiling, add the zucchini, tomato mixture, carrots and beans and corn. If you have a Parmesan rind, add it to the pot as well.
- Add the salt and pepper and cook the soup for 10 minutes. If using, add the ¼ cup of white wine. Add the fresh chopped thyme and cook for 1 minute more.
- Remove the pot from the heat and remove the Parmesan rind.
- Ladle the soup into bowls and, if using, dollop with a tablespoon of basil-carrot top pesto and serve.
Notes
To make carrot top-basil pesto: In a food processor, blend, 1 cup of carrot tops and basil (half a cup each), add 2 tablespoons of olive oil, 2 tablespoons of freshly grated Parmesan cheese, 1 tsp lemon juice and 1 clove of garlic (optional add ¼ cup of pine nuts).
Nutrition
Calories: 178kcalCarbohydrates: 13gProtein: 10gFat: 10gSaturated Fat: 2gCholesterol: 31mgSodium: 122mgPotassium: 426mgFiber: 3gSugar: 5gVitamin A: 4265IUVitamin C: 18mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!
This soup is amazing! Made it today and my daughters response was OMG!
A little taste of summer in a bowl this chilly autumn evening! Highly recommend making this as a weekday dinner after work. It was super quick to make and the flavours from all the vibrant veggies are exceptional! It was the perfect way to start winding down for the night and a great addition to the soup season.