Meatless Monday Recipe – Summer Vegetable Soup

4 Aug

I know it’s summer and usually people (like me) don’t want to think of cooking or maybe even eating soup when it’s too hot out there but let’s face it, for all of you fellow Ontarians…what heat?!?!?  It’s been a pretty lousy summer – weather wise – so when I came across this summer soup recipe, I thought, why not give it a try?  It could work and would definitely be useful during our cool summer nights.  Maybe August will bring about better weather?  I’m an optimist.  But in the meantime, why not try out this delicious, healthy summer vegetable soup together with some crispy home-made pita chips??  It is soooo easy and you’re done in less than 30 minutes from start to finish!

Summer Vegetable Soup


For the soup:

  • 1 litre good vegetable stock (homemade is best)
  • 150 g podded broad beans (approx. 300 g unpodded) (I used unpodded edamame)
  • 150 g shelled peas (approx. 300 g unshelled)
  • 150 g green beans, sliced into 2 cm lengths
  • 1 bunch each of mint, coriander and flat leaf parsley, roughly chopped
  • 2 spring onions, finely sliced
  • juice of ½ a lemon
  • salt and freshly ground black pepper

For the pita chips:

  • 3 whole wheat pita breads
  • extra virgin olive oil
  • sea salt and freshly ground black pepper


Prepare the pita crisps first by slicing the pita breads into diagonal strips of about 2 cm 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 (220°C/425°F/gas mark 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.



Until next time,

Have a fit and fabulous day!

Lifestyle Coach




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