Pistou soup

This fresh, flavoursome soup is based on a traditional 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 vitamins and fibre to boost your gut health. You can use store bought or Nourish pesto.
  • Prep time:
    10 minutes
  • Cooking time:
    20 minutes
  • Serves:


  1. Sauté the onion and garlic in the olive oil for 5 minutes.
  2. Add the carrots, celery, leeks and thyme, and gently cook for another 5 minutes.
  3. Pour in the vegetable stock and bring to the boil.
  4. To finish the soup, add the pesto, peas, broad beans and sun-dried tomatoes. Heat through for a minute or two.
  5. Serve the soup in bowls and top with a poached egg, if desired.


For the soup

100g onions, finely chopped

2 cloves garlic, finely chopped

1 tbsp olive oil

200g carrots, diced

200g celery, diced

200g leeks, diced

1 sprig of thyme

2 litres vegetable stock

sea salt and freshly ground black pepper, to taste

poached eggs, to serve (optional)


For the garnish

100g pesto, shop bought or Nourish pesto

100g peas

100g shelled broad beans

50g sun-dried tomatoes, chopped

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