This flavoursome soup belies the simplicity of its ingredients. The amount of pistou might look meagre but it’s so intensely flavoured you only need a heaped teaspoonful or so for each serving.
Heat the oil in a large, heavy lidded pan and add the carrots, potatoes, celery and onion. Cook gently for about 12 minutes, stirring and turning the vegetables over every now and then. Add
To make the pistou, blitz all the ingredients in a mini food processor, or pound in a mortar. Taste for seasoning.
To serve, ladle the soup into bowls and top with a spoonful of the pistou. Wonderful served with warm country-style bread.
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