My Kitchen Garden Soup Recipe
Chef’s Notes
There’s a certain kind of soup that doesn’t start with a strict recipe, but with a glance around the kitchen garden to see what’s in season and what needs using up. This is that soup. Built around whatever vegetables are in season, it leans on simple, nourishing ingredients—beans for heartiness, a handful of pasta for comfort, and, if you have it, a delicious homemade stock that ties everything together. Every bowl of this kitchen garden soup brings you far closer to that ’30 plants a week’ goal without feeling like a chore. Whether your garden is overflowing with produce or you’re picking up some veggies from your local farm shop, this soup makes the most of what’s in front of you.
To get the maximum nutrition out of this soup, try cutting your garlic 15 minutes ahead of using it, as this allows the beneficial compound allicin to increase, which is beneficial to your cardiovascular system and immune function.
Ingredients
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- 2 cloves garlic, diced
- An onion or a few spring onions
- A few root vegetables, such as carrots
- A few leafy vegetables, such as kale and chard
- Some brassicas, such as purple sprouting broccoli and cauliflower
- Any other vegetables you may have, such as asparagus, courgettes, tomatoes
- A jar or tin of beans, I used cannellini
- 100g wholewheat or spelt pasta
- 1l of stock or bone broth (bonus points if it’s homemade!)
- A glug of extra virgin olive oil
- A handful of fresh herbs such as thyme and rosemary
- A pinch of sea salt & black pepper
- A handful of homemade sourdough croutons (optional!)
Method
- Dice your garlic and allow it to sit for 15 minutes before using it
- Wash and chop the rest of your vegetables into bite sized pieces
- Heat a heavy bottom pan over medium heat and add a glug of olive oil
- Sweat your firmer veggies such as your onion, cauliflower and carrots for a few minutes with a pinch of sea salt
- Add your stock and bring to the boil
- Add your softer veggies such as the tomato and kale, as well as your jar of beans, your pasta, and the fresh herbs
- Allow the soup to simmer for 10-15 minutes, or until the vegetables and the pasta are fully cooked
- Top your soup with a handful of croutons and enjoy!
