Pistou Soup

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

• Cooking Time Prep 30 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  201

• Protein

  4g

• Carbs

  13g

• Fat

  15g

• Saturates

  2g

• Fibre

  7g

• Sugar

  7g

• Salt

  0.15g

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 turnips, 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 cro�tons, to serve

Directions

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.
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 pur�e 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 cro�tons on the table so guests may help themselves.

Categories: Courses, Healthy, Vegetarian