I have a sick kid in the house. So I had to make something hearthy and comforting.
What better than a vegetable soup. Made it provencal style with a dollop of Pistou on top.
What better than a vegetable soup. Made it provencal style with a dollop of Pistou on top.
Vegetable soup with pistou
4 servings
3 tbsp olive oil
1 onion, finely chopped
2 celery stick, finely chopped
2 leeks, white part only, sliced
3 garlic cloves, crushed
2 medium potatoes, diced small
2 carrots, diced
1 courgette, halved and chopped
5.2 oz Haricout vert
1 bayleaf
2 tbsp fresh parsley, chopped
1/4 cup risoni (or other small pasta)
6 cups good vegetable stock
PISTOU
4 garlic cloves
a small handfull fresh basil leaves
1.7 oz finely grated parmesan cheese
1/4 cup olive oil
Make the pistou by placing garlic, a pinch salt and basilleaves in a pestle and mortel.
Smash it into a paste. Add parmesan and olive oil and mix all togheter.
Heat the oil in a large saucepan over medium heat. Add onion, celery and leeks and cook for 5 minutes until soft. Add garlic and cook further 1-2 minutes. Add vegetable stock, potatoes, carrots, courgettes, bayleaf, parsley and haricot verts. Put the lid on and cook on medium -low heat for about 10 minutes. Add risoni or macaroni and cook further 10 minutes.
4 servings
3 tbsp olive oil
1 onion, finely chopped
2 celery stick, finely chopped
2 leeks, white part only, sliced
3 garlic cloves, crushed
2 medium potatoes, diced small
2 carrots, diced
1 courgette, halved and chopped
5.2 oz Haricout vert
1 bayleaf
2 tbsp fresh parsley, chopped
1/4 cup risoni (or other small pasta)
6 cups good vegetable stock
PISTOU
4 garlic cloves
a small handfull fresh basil leaves
1.7 oz finely grated parmesan cheese
1/4 cup olive oil
Make the pistou by placing garlic, a pinch salt and basilleaves in a pestle and mortel.
Smash it into a paste. Add parmesan and olive oil and mix all togheter.
Heat the oil in a large saucepan over medium heat. Add onion, celery and leeks and cook for 5 minutes until soft. Add garlic and cook further 1-2 minutes. Add vegetable stock, potatoes, carrots, courgettes, bayleaf, parsley and haricot verts. Put the lid on and cook on medium -low heat for about 10 minutes. Add risoni or macaroni and cook further 10 minutes.
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