Nutritional Info

Nutrition Facts

Serving Size 1 (451g)

Calories 167
Calories from Fat 54 (33%)
Amount Per Serving %DIV
Total Fat 6.1g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 14.4mg 5%
Sodium 596.8mg 26%
Potassium 750.4mg 16%
Total Carbohydrate 16.9g 6%
Dietary Fiber 2.5g 10%
Sugars 3.1g
Protein 11.6g 23%

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Recipe Description
Transform summer's vegetable bounty into this incredibly beautiful soup with bursts of red, green, yellow and orange drifting in a pale amber broth. Just be sure to pay close attention to the cooking time for each vegetable and add the fresh herbs at the last minute so they retain their vibrant colors. While the soup tastes best on the day it's made, if you need to make it in advance, reduce the cooking times so the vegetables don't overcook when reheated. Add the tomatoes and herbs just before you're ready to serve the soup.
Prep time
20 min
Cook time
28 min
Ready In
48 min


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Serves To:USMetric
1 Pinch(pn)  black pepper, freshly ground, to taste
3 Tablespoon(T)  parmesan cheese, freshly shaved
1   salt, to taste
1/4 Cup(c)  fresh flat leaf parsley, chopped
1 Tablespoon(T)  fresh thyme leaves
2 Tablespoon(T)  fresh basil, coarsely chopped
2 Cup(c)  vine ripened tomatoes, diced
1/2 Cup(c)  fresh corn kernels
1/2 Cup(c)  fresh english peas, shelled
1 Cup(c)  baby zucchini, diced
1 Cup(c)  baby summer squash, diced
1/2 Cup(c)  yellow wax beans, trimmed and sliced into 1 inch pieces
1/2 Cup(c)  green beans, trimmed and sliced into 1 inch pieces
3/4 Cup(c)  small carrots, sliced 1/4 inch thick
7 Cup(c)  blond chicken stock or vegetable stock
1/2 Cup(c)  dry white wine
2 Clove(clv)  garlic, thinly sliced
1   bay leaf
1 Cup(c)  small fennel bulb, thinly sliced
1 Cup(c)  large leek, both white and light green parts, rinsed well and thinly sliced
2 Tablespoon(T)  olive oil


Heat the olive oil in a large, heavy pot over low heat. Add the leek, fennel and bay leaf and cook, stirring occasionally, for 3 minutes. Add the garlic and cook, stirring frequently, until the vegetables are soft and fragrant but not browned, about 5 minutes. Add the wine, increase the heat to medium high, and cook until the wine is almost evaporated, about 5 minutes. Add the chicken stock and bring to a simmer. Add the carrots, green beans and yellow beans and let simmer for 5 minutes. Add the summer squash, zucchini, peas and corn and let simmer until the vegetables are just tender, about 5 minutes. Do not overcook or the bright vegetable colors will be lost. Add the tomatoes, basil, thyme and parsley and let simmer until heated through, about 1 minute. Season the soup with salt and pepper to taste. Discard the bay leaf. Serve the soup immediately, garnished with ribbons of Parmesan or a dollop of pesto, if desired.

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Summer Harvest Soup
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