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Garden glut soup
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Total Time:
1 hour 30 minutes
A versatile vegetable stir-fry recipe that allows for easy ingredient swaps based on what's in season. Sky's the limit with options like kale, green beans, or spring greens to make it your own!
Ingredients:
  • 1 medium onion
  • 2 sticks of celery
  • 1 medium leek
  • 2 cloves of garlic
  • olive oil
  • 3 medium potatoes
  • 2 courgettes
  • 1 vegetable stock cube or 1.4 litres hot fresh vegetable stock
  • 100 g podded fresh peas or broad beans
  • 200 g baby spinach
  • a few sprigs of fresh mint
Instructions:
  • 1. Peel and roughly chop the onion, celery, leek, and garlic, then place in a large bowl. 2. Heat olive oil in a large pot over medium heat. Add the chopped vegetables and cook on low heat, partially covered, for 10-15 minutes until tender, stirring occasionally. 3. Peel and chop the potatoes into 2cm chunks, and do the same with the courgettes. Place them in a separate bowl. 4. Fill a kettle and bring it to a boil. 5. Once the vegetables in the pot are cooked, add the potatoes, courgettes, a pinch of salt, and pepper. 6. Dissolve a crumbled stock cube in 1.4 liters of boiling water, then pour it into the pot. 7. Bring the mixture to a boil, then simmer on medium-low heat for 15-20 minutes until the potatoes are cooked through. 8. Add peas or beans and spinach, cook for another 4 minutes until the peas are tender. 9. Remove the pot from heat and let it cool for a bit. 10. Blend the soup with a hand blender until smooth. 11. Adjust seasoning with salt and pepper to taste. 12. Chop mint leaves and discard the stalks. 13. Serve the soup in bowls, sprinkle with mint leaves, and enjoy with homemade croutons on the side.

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