August – Garden Glut Soup

  • 1 medium onion

  • 2 sticks of celery

  • 1 medium leek

  • 2 cloves of garlic

  • olive oil

  • 3 medium potatoes

  • 2 courgettes

  • sea salt

  • freshly ground black pepper

  • 1 organic vegetable stock cube, or 1.4 litres hot fresh vegetable stock

  • 100 g podded fresh peas, or broad beans

  • 200 g baby spinach

  • a few sprigs of fresh mint



This is a great way of using up the vegetables you might have from a growing frenzy. You can easily swap ingredients to suit the season – replace the spinach with chopped savoy cabbage, kale, chard or spring greens, or use green beans and string beans instead of peas and broad beans – the sky’s the limit!

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