Gardener’s Soup

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.


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.


22 thoughts on “Gardener’s Soup

  1. 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. 🙂

    • 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?

    • 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!

  2. 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.

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