Soupe Au Pistou

Ingredients

• 2 tbsp olive oil
• 1 medium onion (minced)
• 1 medium carrot (diced)
• 1 medium potato (diced)
• 1 medium parsnip (diced)
• 2 stalks celery (chopped)
• 1 medium zucchini (diced)
• 1 large tomato (diced)
• 4 cups vegetable broth* (see Note 1)
• 1 c frozen green peas
• 1 tsp salt
• 1/4 tsp pepper
• 4 tbsp grated Parmesan cheese (if not vegan)
• 1 garlic clove
• 4 tbsp dill (chopped)
• 2 tbsp olive oil
• 1/4 tsp salt

Instructions

1. 1

   --- To make Pistou Soup ---

2. 2

   Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onion, carrot and sauté for 4-5 minutes until onion is translucent.

3. 3

   Stir in potatoes, celery, parsnip, tomato, zucchini and continue sautéing for 3-4 more minutes.

4. 4

   Add broth, salt and pepper and cook for 10-15 minutes or until potatoes are soft. Soup should be quite thick.

5. 5

   Add frozen peas and cook for 3 more minutes.

6. 6

   Ladle soup into the bowls, top with a tablespoon of dill pesto and sprinkle with grated Parmesan if desired.

7. 7

   --- To make dill pesto ---

8. 8

   In a small bowl, mix together chopped dill, garlic, olive oil and salt to taste.