Something quick, light and delicious for the end of a day in the garden. You can either gather your herbs and greens early in the day and prepare ahead, or cut them just before you come in to cook. And it really only takes a few minutes to make!
Gardener’s Soup
Sauté 1 onion and 1 clove of garlic in a little olive oil. Add 2 cups vegetable stock, 1 x 400g tin of cannellini beans, drained, 4 cups greens such as spinach or chard, or even rocket leaves, and 1-2 cups fresh herbs (I used basil, parsley, mint, lemon verbena, chives, rosemary, sage…). Add 1 cup (soya) cream/milk. Heat through. Puree thoroughly until smooth. Add salt and plenty of black pepper to taste.
Voilà!
Vitamins and minerals galore, vegetarian or even vegan, and so satisfying for the gardener! This makes 4 servings, but leftovers taste even better the next day, after all the flavours have melded together.
😀
Words and Herbs 
Great recipe! And the blue flowers are an extra special touch for that hard working gardener. 🙂
Thanks Robin… and nice to see you back from holiday! 😀
Sounds AWESOME just waiting on my garden! 🙂
Hope you have loads to harvest!
me too it is behind with rain though the weeds grew fine lol
Did you serve it chilled, warm, or room temp? Sounds delish!
We had it warm, but now you mention it I think it would probably be rather nice chilled!
Cathy I love creating soups out of what I have on hand..this is a wonderful one and it looks and sounds yummy
The beauty of soup is that it is so versatile… you can put just about anything in it! 😀
THAT is the most beautiful soup I have ever seen. It makes to yearn to go outside and garden so then after I can reward myself with such a nice soup. Thanks Cathy, for the inspiration. 🙂
You’re welcome Strawberryindigo. And thanks for such kind words! 😀 Hope you have gardening weather now!
Absolutely beautiful and appetizing photos!!! Thanks for sharing!
Hi there! Thank you, and nice of you to stop by!
Hi Cathy: Yes I do have gardening weather and I am taking advantage of it….lots to do. 🙂 Thanks for asking. You are so nice.
I love your soups – do you have one using yellow squash?
Hi Mountainmae! We don’t usually get the yellow sort here. But as soon as my zucchini start overwhelming me, I’ll post my zucchini soup recipe… they taste similar, don’t they?
Very beautiful!! the pretty blue flowers are they borage? Their taste is so good!
Hello Janinka1. Yes, borage… just realised I told someone they are nigella. Whoops! I have both in my garden and both are tasty! Nigella is quite peppery.
Thanks for stopping by!
Looks very good. I like the contrast with the blue flowers.
Just me trying to be artisitic! 😉
I use the beans all the time, but have never thought about using them in a soup like this. Strange that you mention lemon verbena today–I was going to ask what you did with yours.
I would usually put potato in soup, but am trying to use pulses whenever I can for their food value. It works just as well!
I put lemon verbena in lots of things, and did a lovely lemon verbena sorbet a few weeks back:
I’m currently making a liqueur with it for the first time… will post it as soon as it’s ready (2 weeks or so). 😀