Soup au Pistou is a French Provencal vegetable soup, usually served in the late spring and early summer with bountiful in-season vegetables (green beans, potatoes, tomatoes, zucchini and basil). . Pistou is the French term for the Italian Pesto, pounding and grinding basil, pine nuts, garlic and salt in a mortar & pestle. It is said that this classic Provençal soup was created in the 18th century by a duchess in order to seduce a marquis. It’s Valentine’s Day and I wanted to woo my husband! So I made a winter style Soup au Pistou using flavorful in-season veggies along with a “winter” Pistou made with walnuts and parsley. Watch out, this soup really works!

This recipe comes from Chef Jamie Simpson of The Chef’s Table. He is a genius when it comes to making super delicious vegetable forward recipes. It is easy, healthy and magnificent, and a perfect warming winter soup. Caramelizing the parsnips is the magic trick to making this soup sweet, and with a lot of depth. The original recipe calls for a little salt and maple syrup – but I have to tell you, it doesn’t need it! The micro watercress greens add a nice herbal note and texture to the soup.

Seriously, this is everyone’s favorite soup — a recipe from my Chef mentor, Alfred Portale, but made with the “Eydie” treatment: subbing out veggie stock for chicken stock, cooking without oil and using minimal salt. When I first made this soup, I followed the recipe to a “t,” but I promise you, giving it the “Eydie treatment” made it healthier, and did not alter the flavor one iota! 

I have these royal looking Purple Snow Peas growing in my garden and it inspired me to make a Purple Soup! What better way to treat your loved ones like royalty than making this for them? Red onions, ginger, a spicy broth to enhance the cabbage and cauliflower, its delicious and you may make it quite delightful. If you use store bought vegetable stock just add a red chili pepper, sliced in the middle lengthwise, then simmer the stock with it for 10 minutes. Remove the pepper and now you have the kick this soup so desires!

I made this spicy, gingery, garlicky veggie stock for my best friend Gigi. Born in Texas, we both love spicy foods and she asked me for something to give her dishes a “kick”! Here it is! Not only does this stock tickle your tastebuds, it’s full of nutrients to make you feel great. Use this stock whenever a recipe calls for vegetable stock, or add vegetables to the stock and simmer until cooked through for a delicious, spicy vegetable soup. You can also use it in a salad dressing instead of oil or when making hummus!