Name: Soup au Pistou
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves: 6–8
Ingredients: 3 tablespoons extra virgin olive oil; 2 garlic cloves, finely chopped; freshly ground black pepper; 2 medium potatoes, peeled and chopped into 2 cm (¾ inch) dice; 3 tablespoons olive oil; ½ teaspoon sea salt flakes, or more to taste; 2 litres (7 fl oz/8 cups) vegetable stock or water; 2 thyme sprigs; 2 x 3 cm (1¼ inch) strips lemon zest; 120 g (4¼ oz) savoy cabbage, shredded; sea salt flakes; 1 onion, finely chopped; 75 g basil leaves; 2 celery stalks, finely chopped; 3 medium carrots, peeled and chopped into rounds; ½ medium zucchini (courgette), cut in half lengthways and sliced into half-moons; 2 garlic cloves, chopped

Preparation info

Serves:
6–8

Difficulty
Easy
Ready in
45 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

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.

Ingredients

For the Soup

3 tablespoons olive oil
3 medium carrots, peeled and chopped into rounds
2 medium

Method

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 a splash of water if the vegetables start to stick to the pan. Add the garlic, zucchini and cabbage and cook fo