Summer vegetable soup

This soup is a great way to use up a glut of seasonal summer vegetables. Enjoy with a generous slice of buttered sourdough bread.

Serves 6

Ingredients

• 1 tbsp littleseed extra virgin British rapeseed oil

• 1 onion diced

• Handful of green beans, trimmed and chopped into 1cm pieces

• Couple of handfuls of cooked and podded broad beans

• 2 large courgettes grated

• 400g of peeled and chopped fresh tomatoes, or a 400g can of chopped tinned tomatoes

• 2 tbsp plain flour

• ½ tsp turmeric

• 1l vegetable stock

Method

1. Add the rapeseed oil to a heavy bottomed saucepan, add the onions and courgettes, and cook on a medium heat, stirring occasionally until the courgettes and onion have softened. Then add the turmeric and mix into the courgettes and onions.

2. Add the tomatoes and flour and stir to stop the flour from becoming lumpy. Add vegetable stock and green and broad beans, cover and simmer for 30 mins.

3. Serve in bowls with a dollop of pesto or sprinkle of parmesan cheese for extra flavour.

Prep Time

10 minutes

Cooking Time

35 minutes

Recipe Notes

Store and freeze it in batches for a taste of summer during the colder months.