Name: Winter pistou soup
Total time: 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 5 tbsp olive oil; 2 sticks celery, diced; 1 large leek, diced; 1 large potatoes, peeled and diced; 800ml vegetable stock; 100g frozen peas; ¼ small savoy cabbage, diced; ½ a small bunch basil; 1 clove garlic, crushed

5 tbsp olive oil
2 sticks celery
diced
1 large leek
diced
1 large potatoes
peeled and diced
800ml vegetable stock
100g frozen peas
¼ small savoy cabbage
diced
½ a small bunch basil
1 clove garlic
crushed

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.