Provençal Vegetable Soup is a comforting soup made with garden vegetables, beans, and topped with a homemade fragrant pistou or the French pesto. This glorious soup with its earthy flavors pairs well with a French baguette or any crusty bread. It is packed with chock-full of nutrients and is a true celebration of summer.
One of my main escapes during the cold, wet, and dreary winters in England was reading. I read of distant lands, exotic places, and of course, their cuisines and cultures. But far and away, one of the best books I read was Peter Mayle’s funny and true-to-life memoir, A Year in Provence, which chronicled a whole year of the domestic ‘bliss’ of Provençal life. Warming my chilled toes in front of a radiator, nestling a hot cup of tea, this Provençal life whisked me away every time. It took me from the ever-present gray skies and chilled rain that greeted my doorstep to sun-basking hillocks dappled with olive groves and an ocean of lavender. This was also my first introduction to the art of Provencal cooking, as it talked about French outdoor markets and the plethora of warmed bread and chilled summer soups.
One of the most iconic dishes of Provence is the Vegetable Soup, also known as the Soupe au Pistou. This simple, earthy dish is one of my perennial favorites. Served with a rough baguette, it is hearty, healthy, and above all else, tasty. It’s a farmer’s soup and the ingredients and its preparation reflect that. It showcases the Provencal style of cooking while also highlighting its heritage: one born out of a farmer’s thriftiness in using what is seasonal and handy. What distinguishes this soup is the pistou.
I tend to use whatever is available in my fridge, but classically, the three base vegetables for this Provencal soup are tomatoes, zucchini (or courgettes in France and the UK), and fresh haricot beans. While in France, the base soup stock can be made from meat, I prefer to allow my onions, garlic, tomatoes, and olive oil to do the talking as they slowly caramelize to form the sweet-tart base flavor profile. I think any hard cheese ( and it should be hard cheese) can be added, depending on the flavor profile that you like. In fact, the first time I had Soupe au pistou in Provence, the waiter shaved the Gruyere right onto the pistou and allowed the heat from the soup to melt it. It was divine, and highly entertaining. I created this recipe based on my inspiration from many French cookbooks that I have browsed through over time.
Context of Provençal Vegetable Soup:
- Provençal history traces back to 6th-century Greek settlers, that was later colonized by the Romans and subsequently other Celtic and Gothic tribes before formally becoming a part of France. Its rich history is also reflected in its cuisine.
- Provence’s formal ‘administrative’ name is Provence-Alpes-Côte d’Azur, which goes from the Southern Alps to the Mediterranean, from West of Marseille to Nice.
- With such a large and diverse landscape, Provencal cooking can be very regional, expressing the different preparation methods and the availability of meats, vegetables, and seafood.
- That said, the basis of all Provencal cooking is the holy trinity of olive (including olive oil), garlic, and herbs. No dish can be considered Provencal without these ingredients.
What is pistou?
In fact, it’s hard to understate the significance of the pistou. I know I’ve called it a condiment above, but in many ways it is so much more. It actually makes the dish – the dish. The addition of the pistou with its basil, garlic, olive oil, and cheese mix outrageously elevates the flavor profile of a dish that is already tasty by virtue of its vegetable base. I think that’s what makes me love this dish so much. I can use whatever vegetables that are leftover and turn them into a great soup. But add the pistou, et voilà, it takes on the rich silkiness to the texture of the soup while also being very rejuvenating.
Differences between pistou and pesto:
You would have heard or read that a pistou is the French version of the pesto. There is some truth to that, but to be clear, there are differences.
- Nuts: Pesto tends to use nuts such as pine nuts or even walnuts that add depth and a twist in the taste. A pistou, on the other hand, does not contain nuts and remains true to the herbs (basil and garlic) which constitute its base.
- Cheese: Pesto tends to have a modicum of cheese (Parmesan or Pecorino Romano), while a true pistou has a 1:1 ratio between cheese and basil leaves.
- Other spices: Pesto’s flavor is heightened by the addition of black pepper or cracked pepper flakes, whereas a pistou does not.
- Uses: Pesto is used as a sauce, while the pistou is essentially a condiment.
Other add-ons:
- Fennel
- Any squash
- Corn kernels
- Broad beans
How to make the Provençal Vegetable Soup:
- How to make the pistou:
- Grind the ingredients for the pistou in a stone mortar and pestle or coffee grinder by scraping down the sides.
- Grind to a slightly thick and coarse sauce and keep aside.
2. How to make the Provencal Vegetable Soup:
- Heat a Dutch oven, add olive oil and sauté the onion and leek for 2 minutes on medium heat until soft.
- Add garlic and carrots and cook for 5 minutes.
- Add potato, celery, beans, and homemade vegetable stock. Season with salt and pepper and simmer for 5 minutes with the lid. Add the tomatoes, zucchini, and peas. Simmer for 10 minutes.
- Finally, add the Provencal seasoning or dried herbs, and red beans with the cooked water and boil for 3 minutes. Garnish with a dollop of pistou and basil leaves and serve hot with French baguette.
1. Use a sprig of thyme and some dried oregano if you cannot get hold of Provencal seasoning mix.
2. The veggies are cooked in stages for flavor, color, and texture. Do not add all the veggies at the same time as some of them will get overcooked.
3. Blanch the tomato for a few seconds in hot water and peel off its skin and then deseed it by scooping out the seeds.
How to serve the Provençal Vegetable Soup:
I served the Provencal Vegetable Soup hot in a bowl with French baguette on the side. Any crust bread will pair well with this light and hearty soup.
How to store:
I prefer to consume the soup on the day of making it. You could freeze it or refrigerate for two days.
Other French recipes that you might be interested in trying:
Provençal Vegetable Soup
Equipment
- Dutch oven, stovetop
Ingredients
For the pistou:
- 1 cup basil packed
- 2 cloves garlic
- 4 tbsp olive oil
- a pinch salt
- 3 tbsp Parmesan cheese grated
For the Provencal Vegetable Soup:
- 1 red onion chopped
- 2 cloves garlic minced or crushed
- 8 French beans (haricots verts) chopped
- 1 zucchini peeled, small cubes
- 1 leek white/light green part sliced
- 1 red potato peeled, cubed
- 8 leaves spinach chiffonade
- 4 tomato blanched, deseeded, chopped
- 8 baby carrots chopped
- 2 sticks celery chopped
- ¾ cup pink kidney beans
- ½ cup fresh peas
- 2 tsp salt
- 1 tsp pepper
- 1 tsp Provencal seasoning
- 1½ tbsp olive oil extra virgin
- 4½ cups homemade vegetable stock
Instructions
How to make the pistou:
- Grind the ingredients for the pistou in a stone mortar and pestle or coffee grinder by scraping down the sides.
- Grind to a slightly thick and coarse sauce.
How to make the Provençal Vegetable Soup:
- Heat a Dutch oven, add olive oil and saute the onion and leek for 2 minutes on medium heat until soft.
- Add garlic and carrots and cook for 5 minutes.
- Add potato, celery, beans, and homemade vegetable stock. Season with salt and pepper and simmer for 5 minutes with the lid.
- Add the tomatoes, zucchini, and peas. Simmer for 10 minutes.
- Finally, add the Provencal seasoning or herbs, and red beans with the cooked water and boil for 3 minutes. Garnish with a dollop of pistou and basil leaves and serve hot with French baguette.
Notes
- Substitute with white beans or any other broad beans. Pressure cook the beans soaked the previous night in one and a half cups of water. Alternatively, boil the soaked beans for 25 minutes in water. Use the cooked water for the soup.
Nutrition
0 Comments