Pistou soup

Pistou soup

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Cooking time

Prep: 30 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 8

Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat'Saisons

Nutrition and extra info

Additional info

  • Freeze soup only
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
201
protein
4g
carbs
13g
fat
15g
saturates
2g
fibre
7g
sugar
7g
salt
0.15g

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 each medium carrots and celery sticks, peeled and finely chopped
  • 1 small fennel bulb, trimmed and finely chopped
  • 250g each turnips, celeriac and parsnip, peeled and finely chopped
  • 140g frozen peas
  • 140g tinned haricot beans or dried haricot beans soaked overnight

For the pesto

  • large bunch basil
  • 1 clove garlic
  • 100ml extra-virgin olive oil
  • grated parmesan and croûtons, to serve

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Method

  1. Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.
  2. Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.

Recipe from Good Food magazine, February 2011

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Comments

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boyciea's picture

This soup is absolutely delicious. It was well worth the long time spent chopping veg. Note to self - buy a food processor. I realised (too late) that i didn't have any pine nuts so improvised and used a pestle and mortar to pound a few basil leaves and a clove of garlic, chucked it in the serving bowl, poured the soup over it and grated some parmesan over it. Perfect and meant i had just the right amount of "pesto" without any waste. The hot soup cooked the garlic and gave it an enviable aroma

jmaitland54's picture

Don't be tempted to skip the pesto. I used a jar of salca green pesto and added a dessert spoonful to each large bowl of the soup. It was delicious. One person declined the pesto and found the soup bland so was persuaded to add it and confirmed it made the soup.

v24et6ri3nc91kin8's picture

I agree i can not have dairy, Whole food market have some good veggie cheeses. thanks jbo12 are theses cheeses dairy free.

rebbaj's picture

By using Parmesan cheese, that makes this soup NON veggie-friendly as Parmesan is made using animal rennet. You would be better off using something like Sainsbury's Basics Italian hard cheese (which is vegetarian) or one of the other veggie-friendly Italian-style hard cheeses which are available at specialist stores.

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