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SUMMER VEGETABLE SOUP WITH PISTOU

A fresh, summer vegetable soup that is garnished with a zesty hand chopped pistou.
Course Soup
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4

Ingredients

  • 1/4 of a large red onion , sliced
  • 1 tbsp olive or avocado oil
  • 1 tsp ground ginger (or 1 inch fresh grated)
  • 1 tsp ground turmeric (or 1 inch fresh grated)
  • 1/2 cup celery , sliced
  • 1/2 cup carrots , sliced
  • 1/2 cup green or wax beans , cut into 1 inch pieces
  • 1/2 cup yellow or orange bell pepper , cut into 1 inch slices
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes , halved
  • 1/2 zucchini , sliced into half or quarter moons
  • 4 cups of vegetable stock (you can use water or chicken stock if you wish)
  • 1 cup kale , chopped
  • 1 cup red cabbage , sliced thinly
  • 1 tbsp apple cider vinegar
  • kosher salt and cracked pepper to taste

PISTOU

  • 1 cup packed fresh basil
  • 2 cloves garlic , minced
  • zest of 1/2 lemon
  • 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp fresh grated parmesan cheese
  • kosher salt to taste

Instructions

PISTOU

  1. Hand chop the basil finely. Add the garlic, lemon zest, lemon juice, olive oil and grated parmesan. Stir to combine. Alternately you can use a mini chopper to blend.

SOUP

  1. Heat oil in a stock pot over medium high heat. Add the onion and stir for 45 seconds or so. Add the ginger and turmeric and stir to combine well.
  2. Add the celery, carrots, beans, tomatoes, zucchini and stock. Bring to a rolling simmer. Cook for 10-15 minutes, until just tender.
  3. Add the kale and cabbage and simmer another minute or so.
  4. Add the apple cider vinegar. Add salt and pepper to taste (remember there is also some salt in the pistou which will be added on top)
  5. Ladle into bowls.
  6. Top with a dollop of pistou. Alternately, you can serve the pistou on crusty bread along side the soup.

Recipe Notes

I state that this feeds 4. You may be able to feed 6!

You can switch out any vegetable with something else in season or to your liking. Remember however, that the type of veggie you choose will affect cooking time. For instance, sweet potatoes will take a lot longer than cauliflower. Adjust when you add certain veggies so that they are cooked before you add the kale and cabbage etc. You don't want to overcook any vegetable in this soup.

Inspired by The Glowing Fridge