Spring vegetable soup

serves 4

  • 30 ml olive oil
  • 2 thin leeks, sliced on the diagonal in 2 cm lengths
  • 2 courgettes, cut into sticks of 1 cm long
  • 1 red pepper, cut into strips
  • 2 carrots, peeled and cut into thin sticks
  • 150 g thin green beans, topped and tailed
  • 1 stick of celery
  • 4 medium-sized potatoes, peeled and cut into 8 wedges each
  • 30 ml vegetable stock granules or powder, dissolved in 1 liter of boiling water
  • 1/2 bunch fresh summer savoury or tarragon
  • 1 bay leaf
  • sea salt and freshly ground black pepper to taste

Heat the oil in a large pan and briefly sweat the vegetables, except the potatoes, until slightly softened. Take out of the pan and set aside. Put the potatoes in the pan, sauté for about 2 minutes and add the stock. Add summer savoury (or tarragon) and bay leaf. Season with salt and black pepper. Simmer over medium heat for 15 – 20 minutes, then add the vegetables and simmer for a further 10 minutes. Serve sprinkled with fresh summer savoury.