Soupe Au Pistou
This Soupe Au Pistou or Provencal Vegetable Soup is refreshing, healthy and delicious. Great for lunch or light dinner.
For the soup
- 2 tbsp olive oil
- 1 medium onion minced
- 1 medium carrot diced
- 1 medium potato diced
- 1 medium parsnip diced
- 2 stalks celery chopped
- 1 medium zucchini diced
- 1 large tomato diced
- 4 cups vegetable broth* see Note 1
- 1 c frozen green peas
- 1 tsp salt
- 1/4 tsp pepper
- 4 tbsp grated Parmesan cheese if not vegan
For simple dill pesto* (see Note 2)
To make Pistou Soup
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onion, carrot and sauté for 4-5 minutes until onion is translucent.
Stir in potatoes, celery, parsnip, tomato, zucchini and continue sautéing for 3-4 more minutes.
Add broth, salt and pepper and cook for 10-15 minutes or until potatoes are soft. Soup should be quite thick.
Add frozen peas and cook for 3 more minutes.
Ladle soup into the bowls, top with a tablespoon of dill pesto and sprinkle with grated Parmesan if desired.
If you're not vegetarian, feel free to use chicken broth.
You can actually make this pesto with any herb you have at home. If you have Basil - great! Arugula - go for it. Kale - also a great choice.
Calories: 293kcal | Carbohydrates: 30.3g | Protein: 10.3g | Fat: 16g | Saturated Fat: 2.5g | Sodium: 1385mg | Potassium: 1091mg | Fiber: 7.4g | Sugar: 9.1g | Calcium: 120mg | Iron: 3mg