Spring Pistou Soup is a vibrant French-inspired dish that beautifully captures the essence of the season. Made with fresh spring vegetables and finished with a flavorful basil pistou sauce, this light and herb-infused soup is perfect for warm days. Each spoonful is a celebration of tender greens and delicate broth, making it a must-try for anyone looking to enjoy a seasonal pistou soup.

Why You’ll Love This Spring Pistou Soup

This spring vegetable soup is not just delicious; it’s also packed with health benefits. Here are some reasons to make this recipe:

• Light and refreshing, perfect for springtime.
• Rich in vitamins and minerals from seasonal veggies.
• Versatile; you can customize ingredients based on availability.
• Easy to prepare, making it great for busy weeknights.
• Deliciously herb-infused with fresh basil for added flavor.
• Low in calories, making it a healthy option.

This dish is a classic French pistou recipe that delivers satisfaction with every bite, and it’s vegetarian-friendly.

Ingredients for Spring Pistou Soup

Gather these items:

• 2 tablespoons olive oil
• 1 leek, thinly sliced
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup baby potatoes, quartered
• 1 zucchini, diced
• 1 cup green beans, trimmed and halved
• 1 cup peas (fresh or frozen)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup white beans or small pasta (optional)
• 2 cups fresh basil leaves
• 3 cloves garlic (for pistou)
• 1/2 cup olive oil (for pistou)
• 1/4 cup grated Parmesan cheese or nutritional yeast

How to Make Spring Pistou Soup Step-by-Step

1. Step 1: Prepare the pistou by blending basil, garlic, olive oil, Parmesan (or nutritional yeast), salt, and pepper until smooth. Set aside.
2. Step 2: In a large pot, heat olive oil over medium heat. Add the leek, onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Step 3: Add minced garlic and cook for another minute until fragrant.
4. Step 4: Pour in vegetable broth and add the potatoes, thyme, and bay leaf. Bring to a simmer and cook for about 10 minutes.
5. Step 5: Add zucchini and green beans. Simmer another 10 minutes or until vegetables are tender.
6. Step 6: Stir in peas and optional beans or pasta. Cook for 3–5 minutes longer.
7. Step 7: Remove the bay leaf and season with salt and pepper to taste.
8. Step 8: Remove from heat and stir in 2–3 tablespoons of pistou. Mix well to distribute the flavor.
9. Step 9: Ladle the soup into bowls and top each with an extra spoonful of pistou and a drizzle of olive oil. Serve warm.

Pro Tips for the Perfect Spring Pistou Soup

Keep these in mind:

• Choosing fresh vegetables enhances the soup’s flavor.
• Feel free to swap in your favorite seasonal vegetables for a personalized touch.
• For a richer taste, let the soup simmer longer.
• Always taste and adjust seasoning before serving.

Best Ways to Serve Spring Pistou Soup

Here are some serving ideas:

• Pair with crusty bread for a complete meal. Ciabatta bread is a great option.
• Top with additional fresh herbs for extra flavor.
• Serve alongside a healthy vegetable pistou soup salad for a refreshing meal.

How to Store and Reheat Spring Pistou Soup

To store leftovers, let the soup cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through.

Frequently Asked Questions About Spring Pistou Soup

What is pistou in soup?

Pistou is a flavorful sauce made from fresh basil, garlic, and olive oil. It’s often added to soups to enhance their flavor and add a burst of fresh herb taste. Learn more about pistou here.

Can I make Spring Pistou Soup ahead of time?

Yes! This soup can be made a day in advance. Just reheat it on the stove before serving, and add a fresh dollop of pistou each time for the best taste.

How do I avoid common mistakes with Spring Pistou Soup?

To avoid common pitfalls, ensure you don’t overcook the vegetables, as they should remain tender yet crisp. Also, always taste before serving to adjust seasoning.

Variations of Spring Pistou Soup You Can Try

Here are some delicious variations:

• Add different greens like spinach or kale for added nutrition.
• Incorporate seasonal herbs such as parsley or chives for a flavor twist.
• Use different beans for protein, like chickpeas or lentils, to create a heartier dish.
• Experiment with spices, such as a pinch of red pepper flakes for some heat.

Spring Pistou Soup: A Fresh Delight for Springtime

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A vibrant French-inspired soup made with spring vegetables and finished with fresh basil pistou sauce. This light and flavorful dish captures the essence of the season with tender greens, herbs, and a delicate broth.

• Author: Robert
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 leek, thinly sliced
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup baby potatoes, quartered
• 1 zucchini, diced
• 1 cup green beans, trimmed and halved
• 1 cup peas (fresh or frozen)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup white beans or small pasta (optional)
• 2 cups fresh basil leaves
• 3 cloves garlic (for pistou)
• 1/2 cup olive oil (for pistou)
• 1/4 cup grated Parmesan cheese or nutritional yeast

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Instructions

1. Prepare the pistou by blending basil, garlic, olive oil, Parmesan (or nutritional yeast), salt, and pepper until smooth. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the leek, onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Add minced garlic and cook for another minute until fragrant.
4. Pour in vegetable broth and add the potatoes, thyme, and bay leaf. Bring to a simmer and cook for about 10 minutes.
5. Add zucchini and green beans. Simmer another 10 minutes or until vegetables are tender.
6. Stir in peas and optional beans or pasta. Cook for 3–5 minutes longer.
7. Remove the bay leaf and season with salt and pepper to taste.
8. Remove from heat and stir in 2–3 tablespoons of pistou. Mix well to distribute the flavor.
9. Ladle the soup into bowls and top each with an extra spoonful of pistou and a drizzle of olive oil. Serve warm.

Notes

Nutrition

• Serving Size: 1 bowl
• Calories: 250
• Sugar: 4g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 5mg