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Soupe au Pistou Provençal

Provence's soul in a bowl — a garden vegetable soup transformed by a bold, aromatic pistou stirred in at the table.
Print Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Soup
Cuisine: French
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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