The Ultimate Winter Pistou Soup (Easy 30-Minute Recipe!)

Imagine a soup that is the very essence of rustic, garden-fresh comfort, a beautiful and hearty bowl packed with tender winter vegetables like leeks, celery, and potatoes. Now, picture that simple, wholesome soup being transformed at the last moment with a vibrant, fragrant drizzle of fresh basil and garlic pesto, known as “pistou.” That, my friends, is the simple, stunning magic of this Winter Pistou Soup. It is, without a doubt, the most flavorful and satisfying vegetable soup you will make in just 30 minutes.

I promise you, from the moment that vibrant green pistou hits the hot soup and releases its incredible aroma, you’ll be captivated. This is a wonderfully light yet satisfying meal, packed with nourishing vegetables and incredible flavor. It’s the perfect quick and easy dinner for a chilly weeknight, and a beautiful way to brighten up the winter table.

Get ready to discover the magic of pistou and create a stunning, wholesome soup that is as delicious as it is simple to make.

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Why This Will Be Your New Favorite Weeknight Soup!

You are going to be completely amazed by how much incredible flavor is packed into this simple, 30-minute soup. It’s a guaranteed hit. Here’s why you have to make it:

• Ready in Just 30 Minutes: This is the ultimate busy weeknight hero! The entire, incredibly flavorful soup comes together from start to finish in about half an hour.
• The Magic of Fresh Pistou: The final drizzle of fresh basil and garlic pistou is a game-changer, adding an incredible burst of bright, fresh, and aromatic flavor that elevates the entire soup.
• Hearty, Wholesome, and Comforting: Packed with tender potatoes, leeks, celery, peas, and cabbage, this is a chunky, satisfying, and deeply nourishing vegetable soup.
• A Simple, One-Pot Wonder: The entire soup comes together in a single pot, making for an easy cooking process and minimal cleanup.
• Naturally Vegan and Healthy: This soup is entirely plant-based and loaded with vegetables, making it a light, healthy, and feel-good meal that everyone can enjoy.

Recipe Snapshot

Your Shopping List for This Vibrant Soup

This recipe uses a beautiful mix of fresh vegetables and pantry staples. Here’s what you’ll need:

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→ For the Soup

• 1 tbsp olive oil → For sautéing our aromatics.
• 2 sticks celery, diced → Adds a subtle, fresh vegetal note.
• 1 large leek, diced → Provides a wonderful, sweet and mild onion flavor.
• 1 large potato, peeled and diced → Makes the soup hearty and satisfying.
• 800ml vegetable stock → Use a good quality stock for the best flavor base.
• 100g frozen peas → For a pop of sweetness and color.
• ¼ small savoy cabbage, diced → Adds a lovely texture and extra green goodness.

→ For the Pistou

• ½ a small bunch of fresh basil → The heart and soul of our fragrant pistou.
• 1 clove garlic, crushed → For that essential pungent kick.
• 4 tbsp olive oil → Use a good quality extra-virgin olive oil for the best flavor.

Let’s Get Cooking! Your Step-by-Step Guide

Ready to create a pot of liquid green gold? This one-pot process is so simple and rewarding.

Part 1: Build the Soup Base

1. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced celery and leek and cook for about 5-7 minutes, until they have softened.
2. Simmer the Soup: Add the diced potatoes and the vegetable stock to the pot. Season with salt and pepper. Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the potatoes are just tender.
3. Add the Greens: Stir in the frozen peas and the diced savoy cabbage. Cook for 3 more minutes, until the peas are hot and the cabbage has just softened but is still vibrant green.

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Part 2: The Magical Pistou and Serving

4. Make the Pistou: While the soup is simmering, make the pistou. In a small food processor or a blender (or using a mortar and pestle), combine the fresh basil leaves, the crushed garlic, and the remaining 4 tablespoons of olive oil. Blitz until it forms a bright green, fragrant, and slightly textured sauce.
5. Serve: Ladle the hot, chunky vegetable soup into four bowls. Just before serving, drizzle a generous spoonful of the fresh pistou over the top of each bowl.

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30-Minute Winter Pistou Soup

This wholesome and comforting Winter Pistou Soup is packed with tender vegetables like leeks, potatoes, and cabbage. The final drizzle of a fresh basil and garlic ‘pistou’ gives this easy 30-minute vegan soup an incredible burst of flavor.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Lunch, Main Course, Soup

Cuisine: French, Vegan, Vegetarian

Calories: 238

Ingredients Equipment Method Notes

Ingredients

  

• 5 tbsp olive oil, divided
• 2 sticks celery, diced
• 1 large leek, diced
• 1 large potato, peeled and diced
• 800 ml vegetable stock
• 100 g frozen peas
• 1/4 small savoy cabbage, diced
• 1/2 a small bunch basil
• 1 clove garlic, crushed

Equipment

• Large Pot or Dutch Oven
• Small food processor or blender

Method

 

Part 1: Make the Soup Base

1. Heat 1 tbsp of olive oil in a large pan and cook the celery and leek until softened, about 5-7 minutes.
2. Add the potatoes and stock, season with salt and pepper, then bring to a simmer. Cook for 10-15 minutes, until the potatoes are just tender.
3. Add the frozen peas and diced cabbage and cook for 3 minutes more.

Part 2: Make the Pistou and Serve

1. While the soup simmers, make the pistou. In a small food processor, blitz the fresh basil, crushed garlic, and the remaining 4 tbsp of olive oil until it forms a bright green sauce.
2. Ladle the hot soup into bowls and drizzle the fresh pistou over the top just before serving.

Notes

The Pistou is Key: For the best, most vibrant flavor, make the pistou fresh and drizzle it on at the end. Do not cook it into the soup.

Don’t Overcook the Greens: The peas and cabbage only need a few minutes to become tender. This keeps their texture pleasant and their color bright.

Storage: Store leftover soup and pistou in separate containers in the fridge for the best results when reheating.

WiseRecipes’ Top Tips for the Perfect Pistou Soup

These simple secrets will ensure your quick soup is bursting with fresh flavor.

1. The Pistou is the Star. Don’t make it ahead of time! The magic of pistou is its incredibly fresh, vibrant, and pungent flavor. It’s best made right at the end, while the soup is simmering, to preserve its bright green color and fresh aroma.
2. Don’t Overcook the Vegetables. The beauty of this soup is its chunky, hearty texture. Cook the potatoes only until they are just tender (easily pierced with a fork, but not falling apart). The peas and cabbage only need a few minutes to cook, which keeps them fresh and vibrant.
3. Clean Your Leeks Well. Leeks are notorious for hiding sand and grit between their layers. The best way to clean them is to chop them first, then place them in a bowl of water and swish them around to release any dirt. Scoop the clean leeks out, leaving the grit behind.
4. Use Good Quality Olive Oil. Since the pistou is a simple, uncooked sauce, the flavor of your olive oil will really shine through. Use a good quality, flavorful extra-virgin olive oil for the best results.
5. Add the Pistou at the End. Do not stir the pistou into the whole pot of soup. Drizzling it over each individual bowl just before serving ensures that everyone gets that beautiful visual and the intense burst of fresh basil and garlic flavor with every spoonful.

Keep It Fresh! Storing Your Soup

For the best, most vibrant leftovers, a little bit of separation is key!

• Storage: If you plan to have leftovers, it’s best to store the soup and the pistou in separate airtight containers in the refrigerator. The soup will keep for up to 4 days, and the pistou will keep for 2-3 days (it may darken slightly, which is normal).
• Reheating: Gently reheat the soup in a saucepan over medium heat. Once it’s hot, ladle it into bowls and top with a fresh drizzle of the chilled pistou.

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FAQs: Your Pistou Soup Questions, Answered!

What is the difference between pistou and pesto?

They are very similar cousins! Traditional Italian pesto typically includes pine nuts and Parmesan cheese. Pistou is the French version from Provence, and in its purest form, it’s a simple blend of fresh basil, garlic, and olive oil, just like in this recipe.

Can I add other vegetables to this soup?

Yes, absolutely! This is a great “clean out the fridge” soup. Diced carrots, green beans, or zucchini would all be wonderful additions. Just add them to the pot along with the leeks and celery at the beginning.

Can I make this soup creamy?

If you prefer a creamy soup, this recipe is a great base for it. After cooking, you can use a stick blender to purée the soup until it’s smooth. You could even stir in a splash of cream or coconut cream at the end for extra richness.

Can I add a protein to this soup?

Of course. To keep it vegetarian, a can of rinsed cannellini beans or chickpeas would be a fantastic and hearty addition. For meat-eaters, some shredded rotisserie chicken or diced cooked sausage stirred in at the end would also be delicious.

Final Thoughts: A Bowl of French Countryside

There is nothing quite like a recipe that is so simple, yet so profoundly flavorful and comforting. This Winter Pistou Soup is a true celebration of humble vegetables, elevated to something truly special with a final burst of fresh, herbaceous magic. It’s a nourishing, delicious, and incredibly quick meal that I know will brighten up your winter table. Happy cooking!