6 vegetable summer soup
  • 100 g Spinach
  • 500 g Frozen Peas
  • 4 Carrotsdiced
  • 1 head lettuce(I used a Little Gem), chopped into chunks
  • 1 large oniondiced
  • 2 sticks celerydiced
  • 2 cloves garlicchopped finely
  • 1 litre vegetable stock(I used a decent organic bouillon), made to 1/2 its strength
  • 1 Large handful fresh mint
  • 1 tablespoon Olive oil
  • freshly ground black pepper

1. Warm your oil in a large pan (it needs to be big, this makes a lot of soup). Soften your onions, celery and garlic over a medium heat for about 10-15 minutes. Don't let the vegetables colour. 2. Add your carrots and cook gently for another 10 minutes until a little soft. Stir often so they don't stick. 3. Pour over hot, weak vegetable stock. Bring to the boil and then simmer for 25 minutes. 4. For the last 10 minutes, add the lettuce and peas. 5. When 5 minutes is left, add the spinach and mint. 6. Blend the soup. You won't need to season with salt if you used a shop bought stock, but if it's homemade you may need it.

Schedule this meal:

18 19 20 21 22 23 24
Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.