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Pistou soup

Pistou soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (Freeze soup only)
  • Healthy
  • Vegetarian
Nutrition: per serving
low insalt0.15g


  • 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 turnip , 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


  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 3.8 out of 5.4 ratings

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