This chunky summer soup with light flavours from lemon zest and basil, uses the best local, seasonal veg, and is delightful to eat on a sunny afternoon and equally comforting for those days when the British summer feels more like mid-winter.
Prep Time:
Cooking Time:
Optional extra: 50g pancetta/bacon
This chunky summer soup with light flavours from lemon zest and basil, uses the best local, seasonal veg, and is delightful to eat on a sunny afternoon and equally comforting for those days when the British summer feels more like mid-winter.
Soups are a great way to get a broad spectrum of nutrients in one pot. Pulses provide the protein source and the summer vegetables provide us with fibre, antioxidants, vitamins and minerals. Fresh watercress is full of Iron, folate and vitamin C.
In a large saucepan, sweat onions with carrots celery (and bacon if using) with a little olive oil on medium heat for 10 mins.
Add lemon zest and garlic, stir in for 1 minute.
Then add stock, rinsed quinoa and potatoes
Bring to boil, turn down to simmer gently for 20 minutes, or until potatoes are soft.
Fry the courgettes in a dry frying pan until lightly browned.
Add beans, peas, and courgettes and half the basil to the soup and once the soup comes back to simmer, remove from heat,
Adjust seasoning and top each plate with a handful of watercress, shaved parmesan, and cracked pepper.