I love soups. My family knows that I can eat broth three times a day and seven days a week. Unfortunately, not everyone loves it like I do, but even on a hot day a great soup is the perfect idea for a filling but light dinner.

Today I would like to share with you the recipe for summer vegetable soup. It looks beautiful because you can add every colourful vegetable you have in your kitchen, and additionally it is very nutritious because of the chickpeas. You can season the soup in your own way. You can add sour or sweet cream or add some white wine. I assure you that the soup will be excellent.

Ingredients:
1-2 carrots
500g of potatoes
1 yellow pepper
250g of green bean
1 courgette
a couple of cherry tomatoes
1 onion
2 cloves of garlic
1 tin of chickpeas
1l of vegetable stock
100ml of white dry wine
2 twigs of rosemary
2-3 twigs of thyme
1 tablespoon of butter
salt and pepper

Peel the potatoes and carrots. Cube the pepper and potatoes. Chop the garlic and onion. Slice the carrots and courgette. Cut the green beans into smaller pieces. Fry all the vegetable for 2-3 minutes in butter. Add the vegetable stock, wine, rosemary and thyme and boil for 15 minutes. Add the chickpeas and cherry tomatoes. Boil for 5 minutes. Remove the twigs of the herbs. If you like add some sweet cream after cooking. Spice up the soup with salt and pepper.

Enjoy your meal!

Try also
Autumn soup with pearl barley and chickpeas
Plum soup with semolina dumplings
Hot bean soup with tomatoes and chorizo