Name: Pistou soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: French
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 turnip celeriac and parsnip, peeled and finely chopped; 140g frozen peas; 140g tinned haricot beans or dried haricot beans soaked overnight; large bunch basil; 1 clove garlic; 100ml extra-virgin olive oil; grated parmesan and croûtons, to serve

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Pistou soup

Pistou soup

Good Food team

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Serves 8

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 4 out of 5.5 ratingsRate

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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

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A star rating of 4.8 out of 5.163 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal201
fat15g
saturates2g
carbs13g
sugars7g
fibre7g
protein4g
salt0.15g

low

Method

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

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A star rating of 4 out of 5.5 ratings

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