Soupe au pistou (vegetable soup with basil sauce)

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


3 stalks fresh parsley

1 large sprig fresh rosemary

1 large sprig fresh thyme

1 large sprig fresh marjoram

1 bay leaf

¼ cup (60 ml/2 fl oz) olive oil

2 onions, thinly sliced

1 leek, thinly sliced

375 g (12 oz) pumpkin, cut into small pieces

250 g (8 oz) potato, cut into small pieces

1 carrot, cut in half lengthways and thinly sliced

2 small zucchini (courgettes), thinly sliced

1 teaspoon salt

8 cups (2 litres) water or vegetable stock

½ cup (80 g/2¾ oz) fresh or frozen broad beans

½ cup (80 g/2¾ oz) fresh or frozen peas

2 very ripe tomatoes, peeled and chopped

½ cup (80 g/2¾ oz) short macaroni or conchiglie (shell pasta)


½ cup (25 g/¾ oz) fresh basil leaves

2 large cloves garlic, crushed

½ teaspoon black pepper

⅓ cup (35 g/1¼ oz) freshly grated parmesan

⅓ cup (80 ml/2¾ fl oz) olive oil


1. Tie the fresh parsley, rosemary, thyme, marjoram and the bay leaf together with string. Heat the oil in a heavy-based pan, add the sliced onion and leek and cook over low heat for 10 minutes, or until soft.

2. Add the herb bunch, pumpkin, potato, carrot, zucchini, salt, and water or stock to the pan. Cover and simmer for 10 minutes, or until the vegetables are almost tender.

3. Add the broad beans, peas, tomato and pasta. Cover and cook for another 15 minutes, or until the vegetables are very tender and the pasta is cooked (add more water if necessary). Remove the herbs. While the soup is cooking, prepare the pistou.

4. To make the pistou, process the fresh basil leaves with the garlic, pepper and Parmesan in a food processor for 20 seconds, or until finely chopped. with the motor running, pour in the oil gradually, processing until smooth. Serve small amounts of the pistou spooned over the top.