Summer Green Soup with Parsley and Almond Pesto
Just because it’s summer, it doesn’t mean I don’t want soup, especially when that soup is packed with summer produce. With a house full of newly dug potatoes, courgettes and broad beans, I took inspiration from a Nigella recipe for Summer Minestrone in the September 2004 issue of Delicious.
The soup recipe included green beans and asparagus, neither of which I had. It did strike me as an odd combination; asparagus is picked in the late spring / early summer and green beans later on. It’s unlikely the two could be harvested together if using local seasonal produce. However, I had some spinach to hand and an abundance of the other ingredients, so I used these instead. I decided against adding pasta and just used lots of potatoes instead. I doubled the amount of garlic and created a parsley and almond pesto rather than a basil one, which in any case didn’t contain nuts. A little more protein would not go amiss, I thought.
The soup was delicious and didn’t seem at all out of keeping with the weather, which admittedly wasn’t that hot. Simple to make and using up lots of odds and ends, it kept us going for several meals.
- 2 tbsp olive oil
- 1 large onion - finely chopped
- 4 cloves garlic - finely chopped
- 2 sticks celery - sliced
- 750g new potatoes - scrubbed and roughly chopped
- 2 litres of water or vegetable stock if preferred
- 3 courgettes - sliced
- 1 kg broad beans - podded and shelled
- 100g shelled or frozen peas
- large handfull spinach - roughly chopped
- 1 tsp tamari or salt to taste
- 1 plump clove garlic
- 25g parsley
- 25g almonds - whole or blanched
- 25g Parmesan cheese
- 50g extra-virgin olive oil
- Salt and pepper to taste
- Heat the oil in a large pan over a moderate heat and fry the onions for a couple of minutes.
- Add the celery and fry for another couple of minutes.
- Add the potatoes and garlic and fry, stirring occasionally for five minutes or so.
- Add the water (or stock if using) and tamari / salt and bring to the boil.
- Cover and simmer for five minutes, then add the rest of the vegetables and continue to cook for a further 10-15 minutes.
- Place all ingredients in a mini food-processor and blitz until a paste has formed.
- Stir 1 tbsp into the soup and add a teaspoonful to each bowl served.
The parsley pesto in and on the soup also makes it eligible for Cooking with Herbs with Karen at Lavender and Lovage.
I’m also sending it off to Jac over at Tinned Tomatoes for No Croutons Required.
Other summer soup recipes you might like
- Caramelised courgette soup – Fab Food 4 All
- Chilled picante summer soup – Fab Food 4 All
- Courgette & blue cheese soup – Kavey Eats
- Courgette, pea and lovage soup – Lancashire Food
- Creamy sweetcorn soup – The Foodie Couple Blog
- Pea, potato and parsley soup with blue cheese breadcrumbs – The Veg Space
- Spicy tomato soup – The Foodie Couple Blog
- Tomato, courgette and sweet potato soup – Lancashire Food