Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.