Summer Vegetable Soup with Mint, Coriander and Parsley, served with Pitta Crisps
Ingredients
for the pitta crisps
- 3 white pitta breads
- extra virgin olive oil
- sea salt and freshly ground black pepper
for the soup
- 1 litre good vegetable stock (homemade is best)
- 150g podded broad beans (approx 300g unpodded)
- 150g shelled peas (approx 300g unshelled)
- 150g green beans, sliced into 2cm lengths
- 1 bunch of each of mint, coriander and flat leaf parsley, roughly chopped
- 2 spring onions, finely sliced
- juice of 1/2 a lemon
- salt and freshly ground black pepper
Method
- 1
Prepare the pitta crisps first by slicing the pitta breads into diagonal strips of about 2cms 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 (220C/425F/Gas 6) for 15 minutes until crisp all over.
- 2
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.
- 3
Add vegetables and simmer gently for 3-4 minutes until tender then remove from the heat.
- 4
Gently stir in the herbs, lemon juice and spring onion and serve piping hot with a few pitta crisps on top.
Summer Vegetable Soup with Mint, Coriander and Parsley, served with Pitta Crisps was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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for the pitta crisps
- 3 white pitta breads
- extra virgin olive oil
- sea salt and freshly ground black pepper
for the soup
- 1 litre good vegetable stock (homemade is best)
- 150g podded broad beans (approx 300g unpodded)
- 150g shelled peas (approx 300g unshelled)
- 150g green beans, sliced into 2cm lengths
- 1 bunch of each of mint, coriander and flat leaf parsley, roughly chopped
- 2 spring onions, finely sliced
- juice of 1/2 a lemon
- salt and freshly ground black pepper
- 1
Prepare the pitta crisps first by slicing the pitta breads into diagonal strips of about 2cms 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 (220C/425F/Gas 6) for 15 minutes until crisp all over.
- 2
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.
- 3
Add vegetables and simmer gently for 3-4 minutes until tender then remove from the heat.
- 4
Gently stir in the herbs, lemon juice and spring onion and serve piping hot with a few pitta crisps on top.
Summer Vegetable Soup with Mint, Coriander and Parsley, served with Pitta Crisps was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
