Summer’s winding to a close and we’ve gotten our last delivery of garden veggies for the year. And quite a delivery it was. The fridge is quite literally overflowing with zucchini, peppers and tomatoes, and the melons don’t even have a chance. What to do when you have so many veggies? Well, make soup, duh.
This French vegetable soup (soupe au pistou) is exactly what you need when you have more veggies than you know what to do with. It’s another recipe where anything goes, so use whatever you happen to have in your fridge. What distinguishes it from just any other vegetable soup is the pistou. And so what the heck is pistou, you ask? Well, you know pesto, right? Basically the same but without the pine nuts and quite a bit more oil. When serving the soup, put a dollop of pistou on top and stir it through. Suddenly your humble vegetable soup has been transformed into a fragrant bowl of goodness bursting with the flavours of summer.
A lot of versions of this recipe call for water as a base, but for me it’s essential to start with a really good vegetable stock to inject a bit more flavour and highlight the fresh vegetables. But let’s be real, who has time to make their own stock these days? I usually use the kind in the carton for most recipes, but I wouldn’t recommend that for this recipe, it would be overwhelming. Fortunately, I had enough veggies to go ahead and make my own this time, but another option is this recipe from Cooks Illustrated that my mother swears by which consists of grinding vegetables into a paste which can be frozen and used as needed.
For the soup
For the pistou
Serving Size: 1
Amount Per Serving: Calories: 323 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Sodium: 595mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 10g Sugar: 5g Sugar Alcohols: 0g Protein: 13g