Filter
Reset
Sort ByRelevance
Kelly Jo Telladira
Provençal vegetable soup with pistou
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Puree the basil with the garlic, cheese and pepper for the pistou. Mix in the olive oil until a thick sauce is formed.
-
Bring the broth to the boil. Add the zucchini, carrot and paprika and cook gently for 8-10 minutes. Rinse cold water over the beans and drain.
-
Mix the spring onion, tomatoes, snow peas, beans and herbs through the soup and simmer for 4-5 minutes.
-
Divide the vegetable soup over bowls and spoon in a spoonful of pistou. Serve with the baguette and the rest of the pistou.
Blogs that might be interesting
-
20 minLuncholive oil, onion, celery, Brussel sprout, green pepper, Broccoli, vegetable stock, egg, feta, chives, yogurt, parsley, lemon,green shakshuka with parsley yogurt
-
35 minLunchchicken bouillon, fresh ginger, chicken breast, lime, honey, soy sauce, sunflower oil, Thai fish sauce, snow peas, cucumber, lamb's lettuce, fresh mint, coriander, spring / forest onion, peanut,vietnamese salad with poached chicken
-
15 minLunchmedium sized egg, water, unsalted butter, smoked salmon cubes, San Francisco sourdough bread, fresh chives,scrambled eggs with smoked salmon on sourdough bread
-
30 minLunchflour, dried yeast, olive oil, onion, garlic, peeled tomato, tomato cubes, fresh thyme, dried thyme, fresh oregano, dried oregano, cooked ham strips, salami, black olive, artichoke bottom, mushroom, Mozzarella, anchovy fillet,pizza capricciosa
Nutrition
430Calories
Sodium0% DV5g
Fat23% DV15g
Protein38% DV19g
Carbs16% DV49g
Fiber40% DV10g
Loved it