Pistou soup

Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat’Saisons

  • Prep:30 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 201
  • fat 15g
  • saturates 2g
  • carbs 13g
  • sugars 7g
  • fibre 7g
  • protein 4g
  • salt 0.15g


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 each medium carrots and celery sticks, peeled and finely chopped
  • 1 small fennel bulb, trimmed and finely chopped
  • 250g each turnips, celeriac and parsnip, peeled and finely chopped
  • 140g frozen peas
  • 140g tinned haricot beans or dried haricot beans soaked overnight
  • large bunch basil
  • 1 clove garlic
  • 100ml extra-virgin olive oil
  • grated parmesan and croûtons, to serve


  1. Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.

  2. Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.

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