For many, seasonal eating is about the types of dishes we desire, as well as the fruit and vegetables that are readily available to us. Soup is one of the more divisive dishes, with many claiming that it should only be consumed in the autumn and winter months. Perhaps this is true for hearty, stew-like soups, but a lighter broth can be delicious and nutritious at any time of year. Here are two quick recipes for summertime soups.
Spring Greens Soup
- 1 leek
- 1 vegetable stock cube
- 1 cabbage or a bunch of spring greens
- Handful of fresh green herbs (parsley, dill, and sage are nice additions)
- Finely chop the leek, before frying it in a non-stick pan until it has softened.
- Add the finely sliced greens and 300ml of veggie stock.
- Allow it to simmer for a few minutes and when the cabbage is cooked add handfuls of finely chopped green herbs.
- Remove from the heat immediately.
- Serve with crusty white bread and cheese.
Gazpacho-Inspired Tomato Soup
The Spanish soup gazpacho is a delicious, cool combination of summer produce. This version is a little quicker, as it uses cans so there is less need for chopping.
- 1 can of chopped tomatoes
- Lots of good quality olive oil
- 1 bulb of garlic
- Crusty bread, to serve
- Warm olive oil in a non-stick pan, before adding finely chopped garlic. The amount you use is up to you, if you like a very garlicky soup then opt for between four and five cloves.
- Cook the garlic, moving it constantly so that it doesn’t burn. After a few minutes, remove it from the heat and then add the tin of tomatoes. Stir thoroughly and season with salt and pepper.
- Tear the crusty bread into chunks and fry in olive oil, salt, and pepper.
- Divide the soup into bowls and add a good glug of olive oil. You can leave the bread on the side or add it to the bowls as you serve.