PISTOU SOUP

Pistou soup image

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

Provided by Good Food team

Time 45m

Number Of Ingredients 11

Previous Next

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

Steps:

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.
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.

Nutrition Facts : Calories 201 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium