Prepare perfect Provence Pistou soup

Pistou soup or “Soupe au Pistou” is a classic dish made using garlic, fresh basil, and olive oil found in the Provence region. The mix of fresh vegetables and warm sunshine make this the perfect meal to enjoy in spring or summer along the French Riviera.


2 tbsp olive oil
1 onion finely chopped
2 medium carrots
2 celery sticks, peeled and finely chopped
1 small fennel bulb trimmed and finely chopped
250g turnip
250g Celeriac
250g and parsnip, peeled and finely chopped
140g frozen peas
140g tinned haricot beans or dried haricot beans soaked overnight

For the Pesto
1 large bunch of basil
1 garlic clove
100ml extra-virgin olive oil
Grated parmesan


Step 1: Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins.

Step 2: Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender.

Step 3: 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.

Step 4: 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.

Step 5: Taste and season until desired taste. 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.

Bon appétit!

Provence, France