Autumn Soupe au Pistou


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

I’ve adapted this substantial summer soup from Provence by using autumn vegetables. You can vary the quantities and mixture of vegetables according to what’s available: the important point is to cook everything in a sensible order, so that you don’t end up with a bowl of mush.

Traditionally the pistou, which is interchangeable with pesto, is stirred into the soup just before serving. I like to serve it separately, for people to help themselves. Any leftovers can be puréed – you may