PROVENÇAL VEGETABLE SOUP (SOUPE AU PISTOU)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: French
Serves: 4-6
Ingredients
  • For the soup:
  • 1 tablespoon regular olive oil
  • 1 cup medium onion, chopped
  • 1½ cup (1/2 lb.) Yukon Gold potatoes, diced
  • 1½ cup (1/2 lb.) carrots, diced
  • 1½ cup (1/2 lb.) butternut squash, cut into 1-inch pieces
  • 32 oz. chicken broth or chicken stock
  • 1 teaspoon saffron
  • salt and pepper
  • couple cheese rinds (optional)
  • For the pistou:
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 12 large basil leaves
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup extra virgin olive oil
Instructions
  1. Heat the olive oil in a large pot, add the onion, and cook over medium heat until translucent.
  2. Add potatoes, carrots, butternut squash and a large pinch of salt and pepper. Saute for another 5 minutes.
  3. Add saffron and chicken broth. Bring to a boil then lower the heat to simmer.
  4. Add cheese rinds into the group (optional). Let the soup simmer (uncovered) about 20-30 minutes or until all the vegetables are tender but not mushy.
  5. In the meantime, make the pistou. Place the garlic, tomato paste, basil and Parmesan in the food processor. Blend until combined. Set aside until the soup is ready.
  6. Once the soup is ready, take out the cheese rinds. Taste to see if it needs more salt and pepper.
  7. To serve, add a dollop of pistou into the hot soup.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/provencal-vegetable-soup-soupe-au-pistou/