Olive Magazine
A pot of vibrant green vegetable soup

Winter pistou soup

Published: March 11, 2021 at 12:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

'Pistou' is the basil and olive oil mixture that's drizzled over this wholesome, comforting soup. It gives the winter vegetables a real lift

  • Vegetarian
Nutrition:
NutrientUnit
kcal238
fat14.9g
saturates2.1g
carbs20.6g
fibre5.3g
protein5.3g
salt0.6g
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Try this winter pistou soup, then check out our leek and potato soup, tomato soup, carrot and parsnip soup and more soup recipes.

Ingredients

  • 5 tbsp olive oil
  • 2 sticks celery, diced
  • 1 large leek, diced
  • 1 large potatoes, peeled and diced
  • 800ml vegetable stock
  • 100g frozen peas
  • ¼ small savoy cabbage, diced
  • ½ a small bunch basil
  • 1 clove garlic, crushed

Method

  • STEP 1

    Heat 1 tbsp of olive oil in a pan and cook the celery and leek until softened. Add the potatoes and stock, season, then simmer until the potatoes are just tender. Add the peas and cabbage and cook for 3 minutes more.

  • STEP 2

    Whizz the basil, garlic and remaining 4 tbsp of olive oil in a small food processor. Drizzle the pistou over the soup just before serving.

Discover more veggie soup recipes

Orange and carrot soup
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