Summer Soup
A refreshing summer vegetable soup packed with peas, carrots, potatoes, and broccoli, offering a light yet flavorful meal perfect for warm days and light lunches.
Ingredients
Instructions
- In a large saucepan, bring 3 cups of water and salt to a boil.
- Add carrots and potatoes to the boiling water.
- Simmer, covered, for 10 minutes.
- Add peas, cauliflower, and broccoli to the saucepan and simmer, covered, for another 10 minutes.
- Blend flour with a small amount of milk until smooth and add the mixture to the vegetable mixture along with the remaining milk and pepper.
- Simmer for an additional 5 minutes.
- Sprinkle with parsley when serving.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before adding the remaining milk. You can substitute the peas with green beans or corn if desired. Fresh herbs like thyme or dill can enhance the flavor. Ensure the vegetables are cut uniformly for even cooking. For a protein boost, consider adding cooked chicken or beans to the soup.
Serving Suggestions
Serve the summer soup warm, garnished with fresh parsley for a pop of color. It pairs beautifully with Self-Rising Buttermilk Biscuits for a complete meal. You can also accompany it with a light salad or crusty bread. For a heartier option, consider adding grilled chicken or shrimp for extra protein.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much upon cooling, add a splash of milk or water while reheating to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Soup contains roughly 1211 calories, with 28g protein, 192g carbohydrates, and 41g fat. It is an excellent source of vitamin A (232% of the Daily Value), vitamin C (165% of the Daily Value), and dietary fiber (131% of the Daily Value). It also contributes 37g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in this recipe and can save prep time. Just ensure they are thawed before adding them to the soup to ensure even cooking. Frozen peas, broccoli, and cauliflower work particularly well in this dish.
How can I make this soup vegan?
To make this soup vegan, substitute the milk with a plant-based alternative like almond or oat milk. Use a gluten-free flour if needed and ensure the vegetable broth is vegan. The soup will still be delicious and packed with flavor!
What can I do if the soup is too salty?
If the soup turns out too salty, try adding a diced potato to absorb some of the saltiness. Let it simmer for a few minutes, then remove the potato before serving. Adding more water or unsalted vegetable broth can also help balance the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).