Vegetarian Provencal Soupe au Pistou

Soupe au Pistou is a glorious broth based vegetable soup from the south of France that is seasoned with pistou, a French version of pesto.

Pistou Soup.

This traditional soup form the South of France really is often defined by whatever is good in my vegetable plot.

But you do not need a vegetable plot to cook this recipe!

Any old vegetables cooked in a light neutral vegetable broth are a great base.

But the real start of the soup is the Pistou, a French version of the much more well-known pesto.

It is a recipe that is classically vegetarian. If you wanted to turn it vegan you can swap out the cheese for a vegan equivalent.

What is the Difference Between Pesto and Pistou?

I make pesto a lot, with a lot of different things including wild garlic pesto and rocket pesto.

But just like the classic basil pesto featured in this pesto spaghetti recipe, pistou is made with basil.

Just like its Italian brethren it also features garlic and cheese.

Although that cheese is not always Parmesan, mimolette or gruyere is often mentioned in recipes from the region.

The key difference is the lack of pine nuts.

Which in many ways is sad because pine nuts are delicious, but also frightfully expensive. As a result of this omission, this soup is really easy on the wallet!

Change the Vegetables!

Seriously, I know I am running a recipe site but please do not hold to tight to these ingredients.

Use whatever is good and in season.

I tested this recipe at the end of summer and as a result have end of summer vegetables as ingredients.

Earlier in the year, I would add stuff like courgettes, fresh beans and broad beans.

The sort of thing that I add in my summer vegetable soup!

Later in the year, I add sweet potatoes and squash.

The simple rule is cook hard vegetables that take time to cook into a 5-7mm dice. Cut quicker cooking vegetables larger and cook them for less time.