Pistou soup

Pistou soup

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(1 ratings)

Prep: 30 mins Cook: 15 mins

Easy

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

  • Freeze soup only
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal201
  • fat15g
  • saturates2g
  • carbs13g
  • sugars7g
  • fibre7g
  • protein4g
  • salt0.15g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 each medium carrots and celery sticks, peeled and finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small fennel bulb, trimmed and finely chopped
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 250g each turnip, celeriac and parsnip, peeled and finely chopped
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 140g frozen peas
  • 140g tinned haricot beans or dried haricot beans soaked overnight

For the pesto

  • large bunch basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 clove garlic
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 100ml extra-virgin olive oil
  • grated parmesan and croûtons, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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angie28
12th Apr, 2015
I tried, delicious. I have presribed your child as soon as possible a variety of healthy dishes. Benefited from the provisions ancymonki still something I happen to cook. For example, there is great: http://recipes.ancymonki.pl
joanna1972
17th Jan, 2015
3.8
This was fabulous, the whole family loved it. Didn't make my own pesto but used what I had in the cupboard. Served with garlic ciabatta.
boyciea
20th Mar, 2014
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
29th Dec, 2013
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
14th Feb, 2013
I agree i can not have dairy, Whole food market have some good veggie cheeses. thanks jbo12 are theses cheeses dairy free.
rebbaj
17th Dec, 2012
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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