Healthy Blender Recipes

Vegan Chunky Vegetable Soup with Sundried Tomato Pistou

vegetarian vegan dairy_free gluten_free egg_free soy_free blender processor
  • For the soup:
  • 8 cups vegetable broth / stock (I use Massel when I can't make my own)
  • 2 cups finely chopped brown onion (about 2 medium onions)
  • 2 cups of red skinned potatoes peeled and diced
  • 2 cups fresh tomatoes seeded and diced
  • 1 cup cooked cannellini beans
  • 1 cup cooked garbanzo beans
  • 1 cup cooked kidney beans or azuki beans
  • 1 cup green beans trimmed halved
  • 1 cup small zucchini diced roughly
  • ½ cup chopped fresh basil
  • 2 Tbsp cold pressed extra virgin olive oil
  • 1 Tbsp finely chopped fresh garlic
  • ½ tsp Celtic sea salt or Himalayan salt
  • For the Pistou:
  • 1 cup diced and seeded ripe tomatoes
  • 1 cup raw macadamias
  • ½ cup sun dried tomatoes
  • ½ cup firmly packed fresh basil leaves with stems removed
  • 6 Tbsp cold pressed extra virgin olive oil
  • 1 Tbsp finely chopped fresh garlic
  • ¼ tsp Celtic sea salt or Himalayan salt
  • **Makes 1 ½ cups of pistou
  1. Saute the garlic and onions with the olive oil and ½ tsp sea salt until just translucent. 
  2. Add in the potatoes and sauté for about 5 minutes.
  3. Add in the beans, zucchini, tomatoes, basil, and vegetable broth and bring to the boil. Simmer for about 15 minutes until the potatoes are cooked through.
  4. While the soup is cooking make the pistou:
  5. Throw all of the ingredients in your food processor or blender (I use a Vitamix) and pulse until well combined. You can create a smooth consistency or keep it rustic. Whatever you prefer.
  6. Tweak flavours to taste and set aside.
  7. About 5 minutes before the soup is ready, throw in the legumes.
  8. To serve:
  9. Place a generous dollop of pistou in the bottom of each bowl.
  10. Ladle soup over pistou.
  11. Top with some chopped fresh bail or parsley.
  12. Stir well and devour. YUMMO!
  13. **Note: if your pistou is rustic the soup will not look so gorgeous when stirred. But it tastes DELICIOUS! 
  14. Serves 8.

Piggy Cooking Tips

Avoid sticky garlic

When chopping garlic into fine pieces, it can leave you in a sticky situation. The garlic sticks to your knife, your fingers, and the board. To avoid this – simply rub a tiny drop of olive oil onto the blade of your knife and a few drops onto the garlic cloves. The oil coats the garlic and stops it from sticking.