One of the things many of us try to do is to plan, cook and eat both locally and seasonally. This soup, which is a spin-off of a French soup, has the addition of pistou. This adds flavor and distinction to an otherwise ordinary soup.
Much like its Italian cousin pesto, this sauce is made by crushing herbs in a mortar with garlic, salt and olive oil and most often that herb is basil. The word pistou means “pounded” but unlike pesto, there are no nuts in the mix. Either pistou or pesto are always made to taste based on the ingredients you have on hand.
You choose how to add it to the soup; mix it in soup after you’ve prepared it, put a dollop on top of the soup or serve it on the side to be added in whatever manner/amount is preferred by those enjoying the soup!
While this dish can be made with beans, potatoes or pasta, I chose to make it strictly with vegetables. If you choose not to make the fresh French pistou, then go Italian and enjoy it with some pre-made pesto. Either one will perk up an otherwise simple soup.
1 tbsp olive oil
4 baby squash, sliced 1/4″ rounds
3 mini bell peppers, sliced 1/4″ rounds
1 yellow squash, sliced 1/4″
1/4 cup Vidalia onion, thinly sliced
1/2 cup carrots, sliced 1/4″
2 quarts vegetable broth
Set your rice cooker to saute then simmer, add olive oil and saute all vegetables until crisp tender.
Add the vegetable broth and cook until heated through.
Ladle soup into bowls, adding a spoonful of pistou to each serving.
Over to You
What’s your version of a yummy soup? Share and inspire us!