Summer Soup Recipe

Showcase summer produce in this vibrant, fresh-tasting soup.


| August 2013


A pioneering champion of sustainable foods, Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, River Cottage Veg, an inventive offering of more than 200 vegetable-based recipes that includes vegan recipes, handy weeknight one-pot meals, pure and simple raw dishes, hearty salads and more. This roasted eggplant recipe with seasoned potatoes is from chapter 4 “Hefty soups”.

Summer Soup Recipe

We often prepare this recipe to showcase some of our early summer produce from the River Cottage garden. You may not have access to the same range of just-picked veg, but gather some good, fresh stuff from a farm stand, farmers market, or greengrocer, and you will get a similar result. Vary the veg according to what is available. Just chop it all into small, similar-sized pieces and “build” the soup, cooking the harder, denser vegetables for slightly longer, and you’ll end up with a vibrant, fresh-tasting bowl. For more vegetable-based recipes, see Frequently Vegetarian: Making a Case for Eating More Vegetables.

• 2 small fennel bulbs, trimmed (any feathery fronds chopped and reserved)
• 2 celery stalks
• A small bunch of green onions, trimmed
• About 1 pound small zucchini
• A bunch of ruby or rainbow Swiss chard
• 2 tablespoons butter
• 1 tablespoon canola or olive oil
• 1 quart vegetable stock
• Sea salt and freshly ground black pepper
• 3 to 5 ounces fresh shelled peas
• 3 to 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
• A few fresh pea shoots (optional)

1. 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.

2. 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.





mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: April 28-29, 2018
Asheville, NC

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE



Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.




Facebook Pinterest Instagram YouTube Twitter


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265