Summer Vegetable Soup with Herb Pistou

Preparation time: 45 min, Cooking time: 50 min, Cals per serving: 291


serves: 6
3 tbsp sunflower oil
1 medium onion ,finely chopped
225 g (8 oz) waxy potatoes , finely chopped
175 g (6 oz) carrots , finely diced
1 medium turnip , finely diced
4 bay leaves
6 large sage leaves
2 courgettes , about 365 g (13 oz) total weight, finely diced
175 g (6 oz) French beans, trimmed and halved plus extra to garnish
125 g (4 oz) small fresh peas, shelled
225 g (8 oz) tomatoes , peeled, deseeded and diced
1 small head broccoli , broken into florets

for the herb pistou

3/4 tsp sea salt
6 garlic cloves , chopped
1 tbsp chopped fresh basil
150 ml (5 fl oz) olive oil


1. Heat the oil in a large pan, add the onion, potatoes, carrots and turnip and fry over a gentle heat for 10 minutes. Add 1.7 litres (3 pints) of water, season well, bring to the boil and add the bay and sage leaves, then simmer for 25 minutes.

2. Add the courgettes, French beans (remove 12 French beans and cook them separately for garnish), peas and the tomatoes. Return to the boil and simmer for 10 to 15 minutes. Add the broccoli florets 5 minutes before the end of cooking time. Remove the bay and sage leaves and adjust the seasoning, if necessary.

3. To make the herb pistou, using a pestle and mortar or a strong bowl and the end of a rolling pin, pound the sea salt and garlic together until smooth. Add the basil and pound until broken down to a paste, then slowly blend in the olive oil.

4. Pour the soup into bowls, add a spoonful of herb pistou and garnish with the remaining French beans.

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