Soupe Au Pistou from Jody Williams | Genius Recipes

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.

Welcome to my apartment kitchen; this week's genius recipe is for a perfect soup for any vegetables you have on hand.

This recipe skips some traditional steps, specifically the sautéing of vegetables in batches.

Instead of sautéing, pile all your vegetables into the pot at once without pre-cooking them.

Do not use pre-made stock; just add water to make its own broth as it cooks.

The soup will take about an hour to become flavorful.

Prepare the pistou by blending fresh basil, parmesan cheese, and olive oil in a mini food processor.

Slice leeks while dirty and wash them thoroughly to remove dirt before adding to the soup.

Chop all vegetables into bite-sized pieces; use any vegetables you have on hand, including beans, carrots, tomatoes, fennel, and kale.

Add two teaspoons of salt and red pepper flakes to the pot with the vegetables.

Fill the pot with water to cover the vegetables and add two more cups of water; adjust water as needed during cooking.

Cook the soup for one hour, stirring occasionally and tasting to adjust seasoning as necessary.

After cooking, swirl the pistou into the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens