Fresh Green Vegetable Medley Soup
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