I love when I can make a soup using vegetables straight from my garden. There is something especially satisfying about picking what I need and turning it into a simple, comforting meal.
This garden vegetable soup is somewhere between a soup and a stew — full of vegetables, easy to make, and finished with crumbled feta cheese on top. The salty feta goes so well with the creamy soup and sweet garden vegetables.
Garden Vegetable Soup with Feta
Ingredients
- 2 garlic cloves
- 1 onion
- 1–2 carrots, grated
- 400 g wax/string beans, cut into pieces
- 400 g zucchini diced
- 400 g tomatoes, chopped
- 1000–1500 ml water
- 50–100 ml heavy cream
- butter or oil for frying
- salt
- black pepper
- feta cheese, for serving
Directions
- Finely chop the onion and garlic. Heat a little butter or oil in a large pot and sauté the onion and garlic until soft.
- Add the grated carrots and fry for a few more minutes.
- Add the wax/string beans, pour in the water and season with salt and pepper. Cover and simmer for about 10 minutes.
- Add the zucchini and tomatoes and cook for another 5 minutes.
- Pour in the cream and stir well. Heat gently for a few more minutes. Taste and add more salt and pepper if needed.
- Ladle into bowls and crumble Feta cheese over the top. Serve warm.
Enjoy,
Ilze
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Looks healthy and delicious.
Looks like the kind of soup I like – full of ingredients for which my body claps me on the back and says a big ‘thank you’ 🙂 ! Worth all the hard work in the garden . . . I can see your smile from here!
Feta makes almost everything better.
Looks so delicious!