Easy Summer Vegetable Soup

This Easy Summer Vegetable Soup is a perfect way to enjoy fresh seasonal produce. With tender fava beans, zucchini, and asparagus, it’s light, nutritious, and full of flavor.

The simple ingredients come together quickly, making it an ideal option for a healthy lunch or dinner. Serve it with a sprinkle of fresh herbs for an extra touch of freshness!

Ingredients Needed:

• 9 oz (250g) shelled fresh or frozen fava beans
• 4 tbsp (50g) butter
• 4 1/2 oz (125g) shallots, finely chopped
• 3 garlic cloves, finely chopped
• 1 large zucchini, about 7 oz (200g)
• 7 oz (200g) small new potatoes, scrubbed, halved lengthways, and sliced thinly across
• 3 3/4 cups (900ml) vegetable or chicken stock
• 4 1/2 oz (125g) thin asparagus, sliced into 2in (5cm) lengths
• Salt and freshly ground black pepper
• Chopped fresh tarragon, to garnish
• Chopped fresh flat-leaf parsley, to garnish

How To Make Summer Vegetable Soup:

1. Prepare the fava beans: Cook the fava beans in a small pan of simmering water for 3 minutes (or up to 5 minutes for large, fresh beans). Drain and rinse under cold water. Peel the beans and set aside.
2. Cook the shallots and garlic: In a large pan, melt the butter over low heat. Add the shallots and garlic, cooking for about 10 minutes, stirring occasionally, until soft but not browned. Meanwhile, grate the zucchini into long strands.
3. Add potatoes and zucchini: Add the potatoes to the pan and cook for 3–4 minutes, stirring frequently. Increase the heat, add the grated zucchini, and cook for 1 minute to soften it.
4. Add stock and simmer: Pour in 3 cups (750ml) of the stock, bring to a simmer, and cook for about 8 minutes or until the potatoes are tender.
5. Add asparagus and fava beans: Add the asparagus and remaining stock. Simmer for 2–3 minutes, until tender. Stir in the peeled fava beans to warm them through. Season with salt and pepper.
6. Serve: Ladle the soup into warmed bowls, garnish with tarragon and parsley, and enjoy.

Keys to Perfection:

1. Peel the beans: Briefly simmering the fava beans retains their color and flavor. Rinse them under cold water to cool quickly and make peeling easier.
2. Pop the beans out of their skins: After peeling, squeeze the beans to pop them out of their skins for a more tender texture and brighter color.
3. Grate the zucchini: Grating the zucchini creates texture. Use the coarse side of a grater for long strands that won’t disintegrate when cooked.

How To Store & Reheat Leftovers

Fridge: Store cooled soup in an airtight container for up to 3 days.

Freezer: This soup freezes well. Store it in freezer-safe containers for up to 3 months.

Reheat: Warm on the stovetop over low heat or microwave in short intervals, stirring occasionally, until heated through.

Thaw frozen soup in the fridge overnight before reheating.

Try More Easy Soups:

• Salmon And Shrimp Chowder
• Roasted Tomato Soup
• Pea And Ham Soup With Mustard Croûtes