Spring/Summer Soup.
This soup takes minutes and is a delicious starter for outside dining.
Fry off an onion and garlic in a little olive oil, add chopped potato and stock. I really like the vegetable stock pots as they are full of flavour and not too salty. Add chopped courgettes and fresh herbs, lemon thyme is flavourful and smells gorgeous, but you can use dried herbs like oregano, thyme or mixed herbs.
The potato takes longer to cook than the other vegetables, to keep the crunch in your beans and peas add them last. I used green beans halved and chopped and mange tout whole.
You can use green peas or string beans but make sure they are fresh so they stay crunchy and tasty, this soup isn't going to be blended.
You can add fresh mint for a kick or to give your guests a little surprise and garnish the soup with edible flowers. I have used the flowers from the herb garden. The lavender colours looks so gorgeous against the luscious greens of the vegetables.
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