Photo: Cala
Pistou soup
11 ingredients
30 min + 15 min
Serves 8
openrecipes
Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat'Saisons
Estimated Nutrition (whole recipe, rough)
487
Calories
20g
Protein
22g
Fat
58g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Celeriac | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 1 onion , finely chopped
- 2 each medium carrots and celery sticks, peeled and finely chopped
- 1 small fennel bulb , trimmed and finely chopped
- 250g each turnips , celeriac and parsnip, peeled and finely chopped
- 140g frozen peas
- 140g tinned haricot beans or dried haricot beans soaked overnight
- large bunch basil
- 1 clove garlic
- 100ml extra-virgin olive oil
- grated Parmesan and croûtons, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes