Delicious Spring Pistou Soup: Fresh, Vegan Flavor Awaits

Delight in a nourishing bowl of Spring Pistou Soup, featuring fresh ingredients and flavors that celebrate the season.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: French

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Olive Oil Adds richness to the broth; substitute with any neutral oil if needed.
2 large Leeks, sliced Provides mild sweetness and depth; green onions can be a great substitute.
2 stalks Celery, sliced Adds structure and a slight crunch; for a milder flavor, use more leeks instead.
4 cloves Garlic, sliced Introduces aromatic flavor; feel free to adjust based on your garlic preference.
2 medium Russet Potatoes, diced Contributes body to the soup; Yukon gold potatoes can give a creamier texture.
1 teaspoon Thyme Infuses earthiness into the broth; if unavailable, dried oregano works too.
1 tablespoon Herbs de Provence Offers a classic French flavor profile; Italian seasoning can be used as an alternative.
½ teaspoon Salt Essential for seasoning; adjust according to personal taste.
½ teaspoon Pepper Essential for seasoning; adjust according to personal taste.
½ cup White Wine Enhances flavor depth; replace with additional broth for a non-alcoholic version.
5 cups Vegetable Broth The base liquid for the soup; opt for low-sodium to control salt levels.
2 cans Cannellini Beans, drained Adds protein and creaminess; a perfect source of fiber.
2 cups Spinach Offers nutrients and color; swap with kale if you prefer a bit of texture.
2 tablespoons Lemon Juice Adds brightness to the dish; can be omitted or replaced with vinegar.

For the Pistou

1-2 cloves Garlic Infuses flavor into the pistou, making it delightful.
½ teaspoon Sea Salt Enhances the flavor; adjust to taste for personal preference.
2 cups Fresh Basil Leaves The dominant flavor ingredient; absolutely essential for authenticity.
⅓ cup Olive Oil Helps emulsify the pistou; additional oil can create a thinner consistency.
½ whole Lemon, optional Brightens the pistou's flavor; skip if you prefer a simpler taste.

Equipment

large pot
Blender
Wooden spoon

Method

Step-by-Step Instructions for Spring Pistou Soup

In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering. Add 2 large sliced leeks, 2 stalks of sliced celery, 4 cloves of sliced garlic, and 2 diced russet potatoes. Sprinkle in 1 teaspoon of thyme, 1 tablespoon of herbs de Provence, and ½ teaspoon each of salt and pepper. Sauté for about 15 minutes, until the vegetables soften and become fragrant.
Pour in ½ cup of white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to cook down for about 3-4 minutes, until most of the liquid evaporates.
Carefully pour in 5 cups of vegetable broth and 2 cans of drained cannellini beans. Increase the heat to bring the mixture to a gentle simmer. Cover partially and let it simmer for 10-12 minutes, until the potatoes are tender.
Mash some of the potatoes and beans against the side of the pot with the back of a spoon to thicken the soup while keeping some whole pieces of vegetables.
Stir in 2 cups of fresh spinach and allow it to wilt for about 2-3 minutes. Add 2 tablespoons of lemon juice for brightness.
In a blender, combine 1-2 cloves of garlic with ½ teaspoon of sea salt and 2 cups of fresh basil leaves. Blend until finely chopped. Drizzle in ⅓ cup of olive oil until smooth.
Ladle the warm Spring Pistou Soup into bowls and top each serving with a dollop of the vibrant pistou.

Nutrition

Serving: 1bowlCalories: 230kcalCarbohydrates: 35gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 15IUVitamin C: 45mgCalcium: 10mgIron: 15mg

Notes

Don't overcook vegetables. Store pistou separately to preserve flavor. Adjust thickness with broth when reheating.

Tried this recipe?

Let us know how it was!