Summer vegetable soup

Summer vegetable soup

Light, fresh and full of seasonal vegetables – ideal for summer days.

 

Ingredients (for 4-6 people)

• 2 tablespoons of olive oil

• 1 onion

• 2 cloves of garlic

• 2 carrots

• 1 small zucchini

• 200 g green beans

• 2 potatoes

• 2 tomatoes or 200 g peeled tomatoes

• 100 g peas

• 1.5 l vegetable stock or water

• salt and pepper to taste

• 1 bay leaf

• handful of chopped parsley

• a few basil leaves

 

Optional:

• 100 g pasta (snails, clams)

• grated parmesan for serving

 

Preparation

Finely chop the onion and fry it in olive oil until translucent.

Add the chopped garlic and stir quickly.

Add diced carrots, potatoes and green beans and sauté for 2–3 minutes.

Pour in the stock, add the bay leaf and cook for about 15 minutes.

Add the zucchini, tomatoes and peas.

If using pasta, add it now and cook for another 10–12 minutes.

Season the soup with salt and pepper.

Finally, stir in the parsley and basil and remove the bay leaf.

 

Serving

Serve the soup warm or slightly chilled. Drizzle with a few drops of olive oil and sprinkle with grated parmesan if desired.

 

Tip: For a more filling version, you can add cooked beans, chickpeas or kidney beans. The soup tastes even better the next day, as the flavors meld beautifully. 🍲🌿

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