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Spring Pistou Soup: A Fresh Delight for Springtime

Spring Pistou Soup
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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.

Ingredients

Scale
  • 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

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

    Find it online: https://bakerslider.com/spring-pistou-soup/

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