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Spring Vegetable Pistou Soup

This flavoursome soup is a festival of vibrant spring vegetables, made even more delicious with a dollop of garlicky, herby pistou. Pistou is similar to traditional Ligurian pesto, however there is no pine nuts and it’s originally made without cheese. There is an option to add vegan Mediterranean style cheese in this pistou.

Prep Time: 15 mins
Cooking Time: 25 mins
4 people

Used in this recipe

Ingredients

2 tbsp Filippo Berio Classico Olive Oil
1 onion, chopped
1 clove garlic, crushed
600ml vegetable stock
300g baby new potatoes, halved or quartered
350g baby carrots, quartered
200g baby courgettes, quartered
4 tomatoes, chopped
150g fresh garden peas
150g broad beans, skins removed

Pistou

4 cloves garlic
30 fresh basil leaves
120ml Filippo Berio Extra Virgin Olive Oil
50g finely grated vegan Mediterranean style cheese, optional

Method

Heat the Filippo Berio Classico Olive Oil, in a large saucepan and cook the onion and garlic for 2-3 minutes, until softened. Pour over the stock, bring to the boil and add the potatoes. Cover and simmer for 10 minutes.
Stir in the carrots, courgette and tomatoes, cover and simmer for 5 minutes. Add the peas and broad beans and cook for 4-5 minutes, until tender. Season to taste.
Meanwhile make the pistou: place the garlic and basil in a food processor and blend to a paste, gradually add the Filippo Berio Extra Virgin Olive Oil. Season to taste and stir in the vegan cheese, if using.
Ladle the soup into bowls and serve each with a spoonful of the pistou and crusty bread.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.