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Tuesday, 12 September 2017

Soup au pistou with walnut pesto : A Bowl of Vegetarian deliciousness !

This is a classic Provençal vegetable soup, with a rich, earthy walnut pesto twist. Perfect for warming up these cooler Autumnal nights ...

Serves Six

For the soup
1 tbsp. olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 fennel bulb, finely chopped
1x 31g pack basil stalks, finely chopped (reserve leaves for pesto)
3 garlic whole cloves
1 x 400g tin chopped tomatoes
200g (7oz) spinach, chopped
1 x 400g tin cannellini beans, washed and drained
1 1/4l (2 pints) good quality vegetable stock

For the walnut pesto
50g (2oz) walnuts, chopped
large bunch basil leaves reserved from soup
40g Parmesan
2 garlic cloves, crushed
125ml (4fl oz.) mild olive oil
1 tsp sea salt

1. In a large saucepan, heat the olive oil and add the onion, carrot, celery and fennel. Cook for 5-6 minutes over a low heat until starting to soften. Add the garlic and basil stalks and cook for 2 more minutes. Add the tomatoes, spinach, cannellini beans and when the spinach has wilted, season with salt and pepper and add the stock. Mix well and bring to a simmer, cook for 10 minutes.

2. While the soup is cooking, prepare the pesto. Put the walnuts, basil, Parmesan and garlic into a food processor and whizz for 10 seconds or until nearly smooth. Add the salt and whizz again, gradually drizzling in the oil until it is all combined. Season to taste.

3. Once the soup is done, ladle into 6 bowls and drizzle the pesto on top of each one.

Per serving:
Carbohydrate 2.9g Protein 10.1g Fibre 1.2g Fat 14.2g
From an original idea here

Recipes are to be shared, enjoyed, sometimes amended to suit your particular likes and needs and you will find a variety of recipe ideas within this blog. Not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Ela said...

It looks so tasty !!!

eileeninmd said...

Hello, it does look delicious. With colder weather coming soups are a perfect meal.

Enjoy your day!

Catarina said...

Easy to prepare. Nice color and very delicious, I am sure.
Will make it this week.

Christine said...

It looks delicious, yes, it's soup time!

only slightly confused said...

Sounds good.

Jo said...

A perfect meal for autumn, it's so much colder now than it has been.

Tom said...

...a nice fall dish.

Jules said...

Looks delicious! X

Alicia said...

Wow! This sounds amazing. A walnut pesto??? How unique and different. Thanks. Hope to try this soon!

Mary Kirkland said...

I'd have to leave off the pesto but other than that this looks really good.

Martha said...

This does look delicious! This time of year I really enjoy preparing lots of soups for the freezer.

Cheryl said...

Its the time of year when soup take the forefront.
Looks and sounds delicious also very healthy.
Will definitely give this a try.

Snowbird said...

Ooooohhhh....that looks so tasty! Just the thing for autumn, I love soups at this time of the

William Kendall said...

It looks good!

Elephant's Child said...


Mark said...

I've tried a lot of different kinds of soups, although none that were fully satisfying on their own.

Lee said...

Yum....I love soup. I had some tomato and red lentil soup for my lunch today (home-made).

Lady Fi said...

Perfect for autumn!

Francisco Manuel Carrajola Oliveira said...

Uma sopa deliciosa.
Um abraço e boa semana.

Dedais de Francisco e Idalisa
O prazer dos livros

PerthDailyPhoto said...

You can't go wrong with a hearty soup Jan ✨

Lowcarb team member said...

Francisco translation:

A delicious soup.
A hug and good week.

Debbie said...

Looks delicious!! You share wonderful recipes!!

Magic Love Crow said...

Yummy! Thanks Jan!

Lisa said...

This just shouts autumn warmth and goodness!
Have a great week,
Lisa x