- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 201
- Fat Content: 15g
- Saturated Fat Content: 2g
- Carbohydrate Content: 13g
- Sugar Content: 7g
- Fiber Content: 7g
- Protein Content: 4g
- Sodium Content: 0.15g
Pistou soup
Ingredients
- olive-oil - 2 tbsp olive oil
- onion - 1 onion, finely chopped
- carrot - 2 each medium carrots and celery sticks, peeled and finely chopped
- fennel-bulb - 1 small fennel bulb, trimmed and finely chopped
- turnip - 250g each turnip, celeriac and parsnip, peeled and finely chopped
- frozen-pea - 140g frozen peas
- haricot-bean - 140g tinned haricot beans or dried haricot beans soaked overnight
- basil - large bunch basil
- clove - 1 clove garlic
- extra-virgin-olive-oil - 100ml extra-virgin olive oil
- parmesan - grated parmesan and croutons, to serve
Instructions
- 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 puree 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 croutons on the table so guests may help themselves.
Vegetarian soup recipe for 8 people, takes only 15 mins; recipe has olive oil, onion, carrot, fennel bulb, turnip, frozen pea, haricot bean, basil, clove, extra-virgin olive oil and parmesan.
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