Clean Green Summer Vegetable Soup

This vibrant vegetable soup celebrates the very best of the season’s harvest.


Prep: 20 mins | Cook: 2 hours | Serves: 4

With green peas, celery, zucchini, leek, and fragrant fennel, this no-fuss summer soup is low in calories and loaded with vitamins and minerals. Fennel is particularly rich in vitamin C, vitamin A and beta-carotene, all of which are powerful antioxidants that can help protect cells against free radical damage.

Garlic and shallots also contain anti-inflammatory, antibiotic and antiviral agents that help maintain a strong immune system, so keep this soup as a soothing staple for recovery days, and any other time you need a little extra comfort.




  • 4 garlic cloves, whole
  • 2 shallots, coarsely chopped
  • 2 celery sticks, coarsely chopped 
  • 2 zucchinis, coarsely chopped 
  • 1 cup green peas, defrosted 
  • 1 leek, coarsely chopped 
  • 1 fennel bulb, coarsely chopped
  • 1-2 bay leaves
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp sea salt
  • Cracked pepper

To serve 

  • Fresh parsley, roughly chopped
  • Fresh dill, roughly chopped
  • Fennel fronds, roughly chopped
  • Drizzle of Almo Crème


  1. Heat olive oil in a large saucepan over medium heat. Add shallots, celery, leek, green peas, zucchini and fennel and sautè for 10 minutes, stirring frequently, until onion is translucent, and vegetables are softened. 
  2. Add garlic and sauté, stirring, for a further 5 minutes, until fragrant. Season with salt and pepper.
  3. Add bay leaves, apple cider vinegar and 2-3 litres of water. Bring to a boil, and then reduce heat, and simmer, uncovered for 2 hours.
  4. Drizzle with Almo Crème and serve with a sprinkle of fresh dill, parsley and fennel fronds.