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Pistou soup

This fresh, flavoursome soup is based on a classic Provencal recipe and is packed with sunny Mediterranean flavours. Soup is wonderful when you can’t face a heavy meal – and because this bowlful is brimming with green vegetables and herbs, it will provide essential fibre and vitamins to boost your immunity and gut health. You can use store-bought or homemade Nourish pesto; click here for the recipe.

pistou soup with a poached egg recipe
 Recipe by Andreas Wingert

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4-6


For the soup
100g onions, finely chopped
20g garlic, finely chopped
200g carrots, diced
200g celery, diced
200g leeks, diced
1 sprig of thyme
2 litres vegetable stock
salt and freshly ground black pepper, to taste
poached eggs, to serve (optional)

For the garnish
100g pesto 
100g peas
100g shelled broad beans
50g sundried tomatoes, chopped

Sauté the onion and garlic for five minutes.

Add the carrots, celery, leeks and thyme, and cook for a further five minutes.

Pour in the vegetable stock and bring to the boil.

To finish the soup, add the pesto, sundried tomatoes, peas and shelled broad beans. Heat through for a minute or two.

Serve the soup into bowls.

Top each bowlful with a poached egg, if desired.
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pesto ingredients


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