A delicious green summer soup using seasonal vegetables and enhanced with parsley and almond pesto. It’s a good one for using up any garden gluts or produce that’s been lurking in the fridge for a bit too long. There’s plenty going on flavour wise and it’s substantial enough to be the main meal of the day.
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.
Green Summer Soup
Nigella’s soup recipe includes green beans and asparagus, neither of which I had. It did strike me as an odd combination. Asparagus is ready for harvest in the late spring but green beans are picked much later on in the summer. If the name of the game is local seasonal produce, it’s unlikely these two vegetables could be harvested together.
Luckily, I had some spinach to hand and an abundance of the other ingredients, so I used those instead. I decided against adding pasta and just used lots of potatoes. 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 is delicious. It didn’t seem at all out of keeping with the weather, which admittedly wasn’t that hot. It’s simple to make and uses up lots of odds and ends. It kept us going for several meals. In fact, it’s one of those meals that’s just perfect for using leftovers.
Other Summer Soup Recipes You Might Like
- Chilled picante summer soup – Fab Food 4 All
- Courgette & blue cheese soup – Kavey Eats
- Courgette, pea and lovage soup – Lancashire Food
- Cucumber & celery summer soup via Tin and Thyme
- Lettuce & pea soup with new potatoes via Tin and Thyme
- Pea, potato and parsley soup with blue cheese breadcrumbs – The Veg Space
- Tomato, courgette and sweet potato soup – Lancashire Food
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this summer green soup with or without the parsley pesto, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more summer recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Green Summer Soup. PIN IT.
Green Summer Soup – The Recipe
Summer Green Soup with Parsley Pesto
- 2 tbsp olive oil
- 1 large onion – finely chopped
- 4 cloves garlic – finely chopped
- 2 sticks celery – sliced
- 750 g 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
- 100 g shelled or frozen peas
- large handfull spinach – roughly chopped
- 1 tsp tamari or salt to taste
- 1 plump clove garlic
- 25 g parsley
- 25 g almonds – whole or blanched
- 25 g Parmesan cheese
- 50 g 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.
I’m sending this summer green soup off to Jac over at Tinned Tomatoes for Meat Free Mondays.
The parsley pesto in and on the soup also makes it eligible for Cooking with Herbs with Karen at Lavender and Lovage.
I’ve packed this green soup with vegetables, so I’m sharing it with Jen’s Food this month for Extra Veg.
I’m also sharing this Italian inspired soup with Jac at Tinned Tomatoes for No Croutons Required.