Summer Vegetable Soup

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  • Serves: 10
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Summer Vegetable Soup


  • 1 stick of Celery, 1cm chopped
  • 2 medium Carrots, 1cm chopped
  • 1 Yellow pepper, 1cm chopped
  • 1 Orange pepper, 1cm chopped
  • Potato, 1cm chopped. (1 large, or 2 small/medium)
  • 6 pints of Water
  • 4 Stock veg cubes Kallo
  • 100g Baby pasta (Stelette)
  • 2 Onions, 1cm chopped
  • 100g Cauliflower florets, small
  • 100g Green beans 1cm chop
  • 100g Mange Tout 1cm chop
  • 100g Baby corn 1cm chop
  • 100g Spring greens, fine slice
  • 50g Ginger puree (Bart's)
  • 50g Lemon Grass puree (Bart's)
  • 50g Fresh basil fine chop
  • Salt
  • Ground white pepper

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  1. Place all the non green vegetables, stock, and the pasta into a large saucepan and simmer for 50 minutes.
  2. Once cooked add the green vegetables, ginger, lemon grass puree, and taste, adjust with salt & pepper.
  3. Do not over cook, the secret is to keep the veg as green as possible.
  4. All you need is a drizzle of olive oil on top.

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