Garden Glut Soup Recipes

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GARDEN GLUT SOUP

Steps:

• Peel and roughly chop the onion on a chopping board, then place in a large bowl.
• Trim and roughly chop the celery and leek (make sure you wash it really well), then peel and finely chop the garlic and add it all to the onion.
• Place a large pot on a medium heat and add 2 tablespoons of olive oil.
• Once hot, add all the chopped vegetables, turn the heat down to low and cook with the lid askew for 10 to 15 minutes, or until tender, stirring occasionally.
• Peel the potatoes using a Y-shaped peeler, then chop into rough 2cm chunks and place in the empty bowl. Chop the courgettes into rough 2cm chunks and place in the bowl with the potatoes.
• Fill and boil the kettle.
• Once the vegetables are cooked, add the potatoes, courgettes and a tiny pinch of sea salt and black pepper.
• Crumble the stock cube (if using) into a measuring jug and carefully top up to 1.4 litres with boiling water and stir until dissolved. Carefully pour the hot stock into the pot.
• Turn the heat up to high and bring to the boil, then reduce the heat to medium-low and cook for 15 to 20 minutes or until the potato is cooked through.
• Add the peas or beans and the spinach and cook for a further 4 minutes, or until the peas are tender.
• Carefully remove the pot to a heatproof surface and leave for a minute or two to stop bubbling.
• Carefully blitz with a stick blender until smooth (use a tea towel to protect your hands from little splashes). Have a taste and add a tiny pinch of salt and pepper if you think it needs it.
• Pick and roughly chop the mint leaves, discarding the stalks.
• Carefully ladle the soup into bowls and sprinkle over the mint. Delicious served with homemade croutons (see tip below).

SUMMER GARDEN SOUP

Steps:

• In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.

GARDEN VEGETABLE SOUP

Steps:

• In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.

FRENCH ONION SOUP

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

GARDEN VEGETABLE SOUP

Steps:

• Spray a large saucepan with non-stick cooking spray.
• Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
• Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
• Stir in zucchini and heat 3-4 minutes.
• Serve hot.