Cheap, nutritious, and delicious, soup has got to be one of the most versatile dishes out there. As fall approaches, make the most of the summer bounty by using up vegetables in one of these three recipes.
Pea, Mint, and Potato
Ingredients:
- 1 cup of peas (fresh or frozen)
- 1 handful of fresh mint
- 3 large potatoes, 6 small ones
- ½ cup of cream
- Pinch of salt
- 1 cup of water
- 1 vegetable stock cube
Instructions:
Slice the potatoes into cubes. Heat the water in a pan and dissolve the stock cube in it. When the water is boiling, add the potatoes and cook for 8 minutes. Add the peas to the pan and cook for a further 4 minutes. Remove from the heat, and when cooled blend with a hand blender. Return to low heat, swirl the cream through the soup, and add a pinch of salt.
Zucchini and Tarragon Soup
Ingredients:
- 3 zucchini
- 1 onion
- 2 cloves of garlic
- A small bunch of tarragon
- 1 tablespoon of oil
- 1 cup of water
- Pinch of salt
Instructions:
Heat the oil in a pan. Slice the zucchini into strips, and slice the onion and garlic finely. Add the vegetables to the pan, and cook for at least 15 minutes, until the vegetables have softened. Add a pinch of salt to the pan and the chopped tarragon, and then add the water. Heat through, before blending using a hand-held blender.
Tomato, Bread, and Chickpea Soup
Ingredients:
- 3 large, ripe tomatoes
- ½ cup of chickpeas
- ½ cup of bread pulled into chunks
- 3 tablespoons of olive oil
- 3 cloves of garlic
- Pinch of salt
- 1 cup of water
Instructions:
Fry the sliced garlic in the olive oil, don’t allow it to burn. Add the chickpeas and the sliced tomatoes, stir, and cook for 5 minutes, until the tomatoes are breaking down. Add the chunks of bread, and stir to get them coated in the oil and tomato sauce. Add a pinch of salt, and the water, and heat through for 5 minutes before serving.
