Winter Soup au Pistou

February 16, 2021—0 Comments
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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!

Winter Soup au Pistou

Servings: 6 - 8

For the Soup:

1 yellow onion (12 oz.), finely chopped

1 small leek, white & light green parts, cleaned and thinly sliced

         ( ¼ cup)

1 small fennel bulb, thinly sliced (¼ cup)

5 garlic cloves, minced (1-1/2 TB)

1 medium sized orange fleshed sweet potato, peeled and diced to ½” 

         (1 cup)

1 small turnip, peeled and diced to ½” (1 cup)

2-3 medium sized carrot, cleaned and sliced in ¼” rounds (1 cup)

1 small parsnip, cleaned and sliced in to ¼” rounds (¼ cup)

1 celery stalk, sliced to ¼” pieces (¼ cup)

14 oz. (½ of the box) no salt chopped tomatoes, reserve remaining tomatoes 

6 cups vegetable stock (enough to cover vegetables by 2”)

1-14oz. can no salt added cannellini beans, drained and rinsed

½ cup sugar snap peas or snow peas, strings removed, cut in 1/2

For the Winter Pistou:

3 garlic cloves, minced

½ peeled red onion finely diced

20 sprigs of parsley, leaves only

6 oz. chopped tomato, drained

4 oz. roughly chopped walnut halves

1 tsp. Red pepper flakes

2 TB Freshly squeezed lemon juice, or to taste

Make the Winter Pistou:

Place all the ingredients, (except the lemon juice), in a mortar & pestle and grind together to a paste. Alternatively, place all the ingredients (except the onion as it will get watery) in the bowl of a food processor. Pulse the mixture until thoroughly combined. Add onion and pulse just a few times until incorporated. Add lemon juice to taste. Reserve.

Make the Soup:

  1. Heat a 5-qt pot, over medium high heat for a couple of minutes or until hot. Pour in onion, leek, fennel and garlic and dry saute for 1 minute, lower the heat to medium low and continue to cook, stirring occasionally for 5 minutes or until vegetables are starting to soften. If needed, add a little stock to prevent the vegetables from sticking to the pot.
  2. Add the diced sweet potatoes, carrots, parsnip, celery, tomatoes and stock.
    Bring to a boil, then lower heat to a simmer and cook for 15 minutes or until the vegetables are cooked through and tender when pierced with a knife.
    Add beans and sugar snap peas or snow peas and continue to simmer for another 5 minutes.

To Serve: Ladle soup into pretty bowls and place a large dollop of Pistou on top.


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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.





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