5 Vegetable Soup with Fresh Cottage Cheese and Herb Toast

Like me, if you enjoy clear soups with vegetables you will love this one.  My inspiration came from a recipe in BBC Good Food of Pistou Soup. Pistou is basically the French version of the Italian Pesto and it is drizzled over a vegetable soup to finish. I decided to chuck the oil laden pistou and tweaked the soup a bit and gave it a new name! This wholesome soup comprises of 4 green vegetables and potato (hence the name) and is packed with nutrition. Served with fresh cottage cheese and herbs on toast, it is a complete meal!

 

Ingredients

For Soup

Olive Oil 1 tbsp

Celery Sticks 2, peeled and diced

Leek 1 Large, diced

Zucchini 1 large, diced

1 cup frozen peas

Potato 1 large, peeled and diced

Vegetable stock 500 ml

Garlic clove 3, finely chopped

Salt and freshly ground pepper (taste)

Basil, a bunch, chopped

For the toast

Fresh Bread

Homemade cottage cheese, that’s been refrigerated

Chopped mixed fresh herbs (dill, parsley, basil etc.)

(I used frozen mixed herbs, but you can substitute with dried Italian herbs too)

Salt and pepper

 

Method

1.      Heat the oil in a casserole and cook the leek and celery until softened. Add the garlic and potatoes.

 

2.      Add the zucchini and the stock. Simmer till the potatoes are just cooked, about 3 – 4 minutes.

3.      Throw in the peas and cook for another 2 – 3 minutes

 

4.      Season with chopped basil and salt and pepper

 

Serve with toasted bread topped with fresh cottage cheese and herbs.

 

Serves 2

Effort level – Easy Peasy Lemon Squeezy!