📍 Where this dish comes from: Marseille · Old Port (Vieux-Port)
Discover the history of this region →
Discover the history of this region →
Provence’s soul in a bowl — a garden vegetable soup transformed by a bold, aromatic pistou stirred in at the table, releasing a wave of basil, garlic, and olive oil that perfumes the entire room. This keto version uses zucchini, green beans, and cauliflower instead of the traditional pasta and beans for an equally satisfying, deeply Provençal result.
What You’ll Need
Servings: 6 servings
Calories: 240kcal
Ingredients
- 2 zucchini diced
- 200 g green beans trimmed
- 1 small cauliflower small florets
- 2 tomatoes peeled and diced
- 2 carrots diced
- 1 leek sliced
- 2 celery stalks diced
- 2 L vegetable or chicken stock
- 4 cups fresh basil leaves pistou
- 4 garlic cloves pistou
- 80 ml extra-virgin olive oil pistou
- 60 g Parmesan pistou
- Sea salt pistou
Instructions
- Bring stock to boil in a large pot. Add carrots, leek, and celery. Simmer 15 minutes.
- Add cauliflower, green beans, and tomatoes. Simmer 10 minutes.
- Add zucchini and simmer 5 more minutes. Season generously.
- Make pistou: pound garlic and a pinch of salt in a mortar. Add basil leaves gradually, pounding to a paste. Work in olive oil tablespoon by tablespoon. Stir in finely grated Parmesan.
- Remove soup from heat. Ladle into wide bowls.
- Place a generous tablespoon of pistou in each bowl. Stir at the table.
- Serve with extra Parmesan and a drizzle of good olive oil.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 8g | Fat: 18g | Fiber: 4g
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Health Benefits
- Fresh basil in the pistou contains eugenol, a compound studied for its anti-inflammatory properties.
- Garlic in the pistou provides allicin, a compound studied for its potential antimicrobial and cardiovascular benefits.
- Extra-virgin olive oil provides oleocanthal, a polyphenol studied for its anti-inflammatory properties.