How to make soupe au pistou

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers health benefits while being versatile.

pistou

🥗Healthier: herb pesto

💰Cheaper: store-bought pesto

Herb pesto can be lighter and more affordable.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients while dried basil is cost-effective.

Start by celebrating the end of summer with pistou soup, a traditional dish from Provence.

Prepare the vegetables: keep the skin on the potatoes and chop the carrots, tomatoes, and green beans.

Blanch the tomatoes by making a cross on the bottom, boiling them for a few minutes, then transferring them to cold water to peel easily.

Chop the peeled tomatoes roughly for blending later.

Boil a pan of water for the vegetables and prepare the basil by picking the leaves off the stems, saving the stems for the broth.

Start the broth by boiling the basil stems, bay leaves, a whole onion, and the chopped tomatoes.

Prepare the pistou by blending two big handfuls of basil leaves, half a big garlic clove, and grated Parmesan cheese with olive oil to create a paste.

After boiling the broth for about 5 minutes, add the chopped potatoes and let it cook until they are half cooked and still crunchy.

Add the green beans and let it simmer for 15 minutes until everything is cooked.

Add the zucchini (referred to as 'corette') and adjust the seasoning with salt and black pepper.

If using dry pasta, add it with the zucchini; if using fresh pasta, add it at the end as it cooks quickly.

Crush some of the potatoes in the soup to thicken the consistency if needed.

Add the pistou to the soup and mix well, adjusting the flavor as desired.

Serve the soup hot, garnished with additional pistou for those who want more flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens