Fresh Green Vegetable Medley Soup

Portions:4
Preparation Time: 10 minutes
Cooking Time:20 minutes
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Ingredients

  • 1 tablespoon olive oil
  • 1 small cucumber cut into chunks
  • 1 onion chopped
  • 75 g/3oz watercress
  • 1 garlic clove chopped
  • 100 g green beans trimmed
  • 200 g potato cut into 2.5cm/1in cubes
  • Salt and freshly ground black pepper to taste
  • 700 ml/11/4pt vegetable stock

Instructions

  • Heat olive oil in a large saucepan over medium heat.
  • Sweat the chopped onion and garlic for 3–4 minutes until softened.
  • Add the cubed potatoes to the saucepan and cook for a further 2–3 minutes, stirring occasionally.
  • Pour in the vegetable stock, bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
  • Add the chunks of cucumber to the saucepan and cook for an additional 3 minutes or until the potatoes are tender.
  • Toss in the watercress and allow it to wilt into the mixture.
  • Carefully transfer the cooked vegetable mixture to a blender or food processor and blend until smooth and creamy.
  • Meanwhile, in a separate small saucepan, bring water to a boil.
  • Cook the trimmed green beans for 3–4 minutes until tender.
  • Drain the beans and set them aside.
  • Once the soup is smooth, return it to the saucepan.
  • Add the cooked green beans to the soup and warm through.
  • Season the soup with salt and freshly ground black pepper according to taste.
  • Serve the fresh green vegetable medley soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this vibrant green soup with a crisp and acidic Sauvignon Blanc or a light-bodied Pinot Grigio for a refreshing contrast.

Nutritional Information

Calories: 140 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 5 g | Fiber: 4 g | Sugar: 5 g
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