Soup au Pistou

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

Soup
Gluten-free
Vegan

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