Light Vegetable Soup with Pistachio Pistou Recipe

Name: Light Vegetable Soup with Pistachio Pistou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts of water; 1/4 cup tomato paste; 3 large carrots, thickly sliced; 3 medium onions, coarsely chopped; Two 2-inch wedges of green cabbage (about 6 ounces); 2 celery ribs, coarsely chopped; Trimmed stems from 1 fennel bulb; 6 thyme sprigs; 4 large garlic cloves, smashed; Salt; 2 medium carrots, thinly sliced; 1 medium parsnip, cut into 1/4-inch dice; 1 large fennel bulb, stems trimmed, bulb halved, cored and thinly sliced lengthwise; 1 medium onion, minced; 1 small zucchini, cut into 1/4-inch dice; 4 plum tomatoes, cut into 1/2-inch dice; Salt and freshly ground pepper; Pistachio Pistou; Shavings from one 2-ounce piece of Parmesan cheese

Servings: persons

2 quarts of water
1/4 cup tomato paste
3 large carrots, thickly sliced
3 medium onions, coarsely chopped
Two 2-inch wedges of green cabbage (about 6 ounces)
2 celery ribs, coarsely chopped
Trimmed stems from 1 fennel bulb
6 thyme sprigs
4 large garlic cloves, smashed
Salt
2 medium carrots, thinly sliced
1 medium parsnip, cut into 1/4-inch dice
1 large fennel bulb, stems trimmed, bulb halved, cored and thinly sliced lengthwise
1 medium onion, minced
1 small zucchini, cut into 1/4-inch dice
4 plum tomatoes, cut into 1/2-inch dice
Salt and freshly ground pepper
Pistachio Pistou
Shavings from one 2-ounce piece of Parmesan cheese

1
In a saucepan, whisk the water into the tomato paste.
2
Add the carrots, onions, cabbage, celery, fennel stems, thyme and garlic.
3
Season with salt and cook over low heat for 1 hour.
4
Strain the broth into another large saucepan and discard the vegetables.
5
Bring the broth to a boil.
6
Add the carrots, parsnip, sliced fennel and onion.
7
Reduce the heat to moderate, cover and simmer until the vegetables are tender, about 5 minutes.
8
Add the zucchini and tomatoes, cover and simmer for 3 minutes longer.
9
Season with salt and pepper.
10
Ladle the soup into shallow bowls and stir about 1/2 tablespoon of the Pistachio Pistou into each bowl.
11
Top with the Parmesan shavings and serve.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 quarts of water, 1/4 cup tomato paste, 3 large carrots, thickly sliced, 3 medium onions, coarsely chopped, and more.

Yes, Light Vegetable Soup with Pistachio Pistou falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Light Vegetable Soup with Pistachio Pistou

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions