Winter pistou soup
Serves 4
Easy
Total time:
'Pistou' is the basil and olive oil mixture that's drizzled over this wholesome, comforting soup. It gives the winter vegetables a real lift
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- 5 tbsp olive oil
- 2 sticks celerydiced
- 1 large leekdiced
- 1 large potatoespeeled and diced
- 800ml vegetable stock
- 100g frozen peas
- ¼ small savoy cabbagediced
- ½ a small bunch basil
- 1 clove garliccrushed
Nutrition: per serving
- kcal238
- fat14.9g
- saturates2.1g
- carbs20.6g
- fibre5.3g
- protein5.3g
- salt0.6g
Method
step 1
Heat 1 tbsp of olive oil in a pan and cook the celery and leek until softened. Add the potatoes and stock, season, then simmer until the potatoes are just tender. Add the peas and cabbage and cook for 3 minutes more.
step 2
Whizz the basil, garlic and remaining 4 tbsp of olive oil in a small food processor. Drizzle the pistou over the soup just before serving.
