Summer Vegetable Soup with Mint, Coriander and Parsley, served with Pitta Crisps
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
[hd]for the pitta crisps[/hd]3 white pitta breads
extra virgin olive oil
sea salt and freshly ground black pepper
[hd]for the soup[/hd]
1 litre good vegetable stock (homemade is best)
150g podded broad beans (approx 300g unpodded)
150g shelled peas (approx 300g unshelled)
150g green beans, sliced into 2cm lengths
1 bunch of each of mint, coriander and flat leaf parsley, roughly chopped
2 spring onions, finely sliced
juice of 1/2 a lemon
salt and freshly ground black pepper
method:
- Prepare the pitta crisps first by slicing the pitta breads into diagonal strips of about 2cms wide. Open up each slice to make two pieces and arrange on a baking sheet. Sprinkle with olive oil and season with salt and pepper and bake in the oven (220C/425F/Gas 6) for 15 minutes until crisp all over.
- While the pitta crisps are in the oven, start making the soup. Begin by heating the stock and season well with salt and freshly ground black pepper.
- Add vegetables and simmer gently for 3-4 minutes until tender then remove from the heat.
- Gently stir in the herbs, lemon juice and spring onion and serve piping hot with a few pitta crisps on top.
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