This soup looks like it should be made in the spring but here I am in November trying to use up odds and ends of vegetables. I realised I had quite a few green vegetables that need using and so put this soup together. You could vary the green vegetables according to what you have. (Serves 2)
Photographed a few days ago in natural light.
Ingredients
1tbs vegetable oil
1 medium courgette (zucchini) , chopped into small chunks
1 green bell pepper, chopped into small chunks
2 large cloves of garlic, finely chopped or minced
100g fresh or frozen soya beans (edamame beans)
100g frozen peas
500ml vegetable stock (I used Marigold)
100ml milk (or almond milk, soya milk)
1 tbs lemon juice
Fresh basil
Cress
Pumpkin seeds
Method
Photographed a few days ago in natural light.
Ingredients
1tbs vegetable oil
1 medium courgette (zucchini) , chopped into small chunks
1 green bell pepper, chopped into small chunks
2 large cloves of garlic, finely chopped or minced
100g fresh or frozen soya beans (edamame beans)
100g frozen peas
500ml vegetable stock (I used Marigold)
100ml milk (or almond milk, soya milk)
1 tbs lemon juice
Fresh basil
Cress
Pumpkin seeds
Method
- Heat the oil in a frying pan and cook the courgettes, pepper and garlic slowly until the pepper is softened.
- Add the stock, milk, soya beans, and peas and simmer for 5 minutes. Season with salt and pepper to taste.
- Just before serving, stir in the fresh basil leaves.
- Garnish with cress and pumpkin seeds.
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