Summer Vegetable Soup
1 onion, peeled and chopped
4 stalks of celery, finely chopped
3 carrots, peeled and chopped
2 potatoes, diced
1/4 fennel bulb, chopped
bunch of thyme, rosemary and marjoram tied together
2 courgettes, diced
1/3 head of broccoli, chopped
4 tomatoes, seeds removed and chopped
100g canellini beans, soaked and cooked for 20 minutes until just tender
3 litres vegetable stock
salt and freshly ground black pepper
1 tbsp olive oil
1.Heat the olive oil in a pan. Add the onion and celery and cook for 2 mintues, add the carrots, fennel and potoatoes, cook for another minutes. Add the stock and herbs, season well and cook until the carrot is soft (20-30 minutes)
2. Add the chopped courgettes, broccoli, tomatoes and canellini beans and cook for a further 10 minutes.
3. Remove the herb bundle, adjust seasoning and serve with a sprinkling of fresh chopped thyme and rosemary and some Granary Bread.
'Herbs on Saturday' blog challenge, it was a really good tasty soup and the flavour of the herbs came through stongly without overpowering the flavours of the different vegetables.
Granary Bread500g Granary Bread Flour
1 1/2 tsp easy blend yeast
1 tsp salt
1 tbsp sugar
275g lukewarm water
I put all of the ingredients into the bread maker on the dough setting, then shaped the dough onto a baking tray, left to rise again and baked for about 30 minutes at 200C. If you don't have a bread maker, follow the recipe on the Granary Flour packet.