Soupe au Pistou


Another dish I made very often while living in France was this vegetable soup. Made with a few simple vegetables and herbs, it can be served as a first course or as a meal in itself. It’s the turnip that gives the soup its full flavor. This is not the traditional French version which is made with summer vegetables, but a soup made with vegetables easily found in France, topped with pistou.

12 organic carrots, washed and sliced
3 small to medium turnips, peeled and sliced
3  large leeks or 6 slim ones, cut in pieces from the white part up to the beginning of the green until the green is too fibrous
1 Tablespoon olive oil for sautéing
salt to taste
1 cup unsweetened soy milk
8 cups water or Vegetable Stock
   or Two, 32 oz cartons of low sodium Vegetable Stock
¼ cup chopped parsley

one bunch basil
4 cloves garlic
1/2 cup olive oil for the pistou

1. Sauté carrots and leeks in a large soup pot with oil for 15 minutes.
2. Cover with water, so that water level is 1 inch higher than vegetables. Add turnip and parsley.
3. Cook, covered over low heat until all vegetables are soft.
4. Remove from heat and purée in blender or with a hand mixer, slowly stir in add soy milk to thin and give desired creamy texture.
5. To make the pistou, finely chop basil and garlic and place in a small bowl or jar.
6. Add 1/2 cup olive oil to the garlic and basil and blend ingredients together well. Pistou may be refrigerated.
7. Serve soup and top with a tablespoon of pistou.

Watch the videos below for making the soup and the pistou.
PART I – Soup

Part II – Pistou

  1 comment for “Soupe au Pistou

  1. Recently, we made a variation on this with fresh chopped ginger & cilantro. Veggie stock is made from all the trimmings and peels,”cooked compost”. We’ll try your version soon. – Love what you’re doing, Mark

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