Making a Vegan Pistou Soup with Chef Raymond Blanc | Le Chameau X Le Manoir Aux Quat'saisons

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while providing a neutral flavor.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: rice

Rice is gluten-free and often cheaper than specialty pastas.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: frozen tomatoes

Frozen tomatoes can be more affordable and still provide flavor.

white beans

🥗Healthier: chickpeas

💰Cheaper: canned kidney beans

Canned kidney beans are often cheaper and provide similar texture.

Start by picking vegetables from the garden, focusing on spring vegetables.

Peel the vegetables, including carrots, and keep some of the greens for the soup.

Chop the onion and garlic into small pieces for quick cooking.

Heat olive oil in a large pot over medium heat.

Add chopped onions to the pot and sweat them to remove harshness.

Add minced garlic and a bit of pepper for flavor.

Add diced carrots, celery, leek, and fennel to the pot and sweat them down.

Prepare baby tomatoes, adding them towards the end of cooking.

Make a pistou by blanching basil for 5 seconds, refreshing in water, and pureeing with olive oil and garlic.

Chop wild garlic for garnish and add it to the soup.

Boil water separately to pour over the vegetables to cook them quickly while retaining color and nutrients.

Add broad beans and garlic leaves to the boiling water, then pour it over the vegetables in the pot.

Taste the soup and adjust seasoning as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens