Try this winter pistou soup, then check out our leek and potato soup, tomato soup, French onion soup and more soup recipes.


  • 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


  • 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.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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