Vegetable Soup with Sun-Dried Tomato Pistou

Recipe
comment
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
    Blender
  • Processor
    Processor

My father and I have had a 30-year debate about the virtues of chunky versus blended soups. We have agreed to disagree and acknowledge that there is room in the belly for both!

Scott prefers chunky soups over blended soups, and this blend is his all-time favorite. We switch up the pistou and the vegetables every week, but this is the mix we like the best. Scott is so obsessed with semi-dried tomatoes that mum and dad bubble-wrap jars and pack them in their suitcase when they come to stay. It's really difficult to find them in America.

This soup is like my little white t-shirt that I use all the time is never the star attraction. I decided it was time this soup had it's moment in the spotlight!

This veggie soup is simple, super healthy, and bursting with flavor. Those of you who are wondering, "what the heck is pistou?" you are not alone. Pesto/Pistou, it's basically the same thing.

Pistou is a cold sauce made out of crushing basil, garlic and olive oil in a mortar and pestle. This simple rustic sauce originated in Italy and parts of France, and later versions included cheeses like Parmesan, which was very similar to what we think of as pesto today. I've taken this general idea and made a vegan pesto out of sun-dried tomatoes and macadamias. It might not be very traditional, but it tastes downright fabulous!

A dollop of pistou or pesto is one of the quickest ways to inject a huge burst of flavor to an otherwise bland bowl of vegetable soup. Just throw together any leftover veggies you have crying out in the fridge and simmer them in some broth with some herbs. Stirring in some pistou transforms the simple into something sublime.

For presentation purposes it's best to serve this soup by placing a dollop of pistou in the bottom of the bowl, and ladle the soup over the top. Allow your guests to mix it in themselves lest you appear to be serving up bowl of vomit. Gross, but, you'll see what I mean when you mix it together!

This may not be the prettiest soup I've shared, but it sure is tasty.

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Vegetable Soup with Sun-Dried Tomato Pistou

Vegetable Soup with Sun-Dried Tomato Pistou

Serves 840 MINS

soup

  • 2 tablespoons grapeseed oil or extra-virgin olive oil
  • 2 cups (300g) diced yellow onion
  • 1 tablespoon finely chopped fresh garlic
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 2 cups peeled and diced red-skinned potato
  • 2 cups diced tomatoes
  • 1/2 cup finely chopped fresh basil
  • 8 cups vegetable broth
  • 1 cup green beans trimmed halved
  • 1 cup diced zucchini
  • 1 cup cooked cannellini beans
  • 1 cup cooked garbanzo beans
  • 1 cup cooked kidney beans

pistou

  • 1 cup diced and seeded ripe tomatoes
  • 1 cup raw macadamias
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup firmly packed fresh basil leaves with stems removed
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic (3 cloves)
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  1. To make the soup, warm the oil in a large pot over medium-high heat, and saute the oil, onions, and garlic with 1/4 teaspoon of the salt for about 5 minutes until just soft and translucent. Add in the potatoes, tomato, basil, and 1/4 teaspoon of salt, and sauté for about 5 minutes. Add the vegetable broth, and the remaining 1/2 teaspoon of salt, and increase the heat to high, and bring to a boil. Reduce the heat to medium-high, and simmer, uncovered, for about 5 minutes, until the potatoes are just getting tender.
  2. Add the green beans, zucchini, and legumes, and simmer for a further 5 minutes until the green beans and zucchini are just cooked. Remove the soup from the heat, and allow to cool slightly. Season with salt and pepper to taste.
  3. To make the pistou, throw the pistou ingredients into your food processor and pulse until well combined but still rustic. Add salt to taste.
  4. To serve, place a generous dollop of pistou in the bottom of each bowl, and ladle the soup over the pistou. Pass extra pistou at the table.

Photo by Trent Lanz; styling by Alicia Buszczak

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