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Spring Pistou Soup – Fresh and Flavorful French Vegetable Soup

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Spring Pistou Soup is a light and flavorful French-inspired vegetable soup featuring asparagus, cauliflower, and peas in a delicate homemade broth, finished with fresh basil pistou. This vibrant, nutrient-packed dish celebrates spring produce with aromatic herbs, olive oil, and sustainable cooking techniques that use every part of the vegetable.

Ingredients

Scale
  • For the Broth:
  • 3 tbsp olive oil
  • 4 garlic cloves, roughly chopped
  • 1 onion, roughly chopped
  • Peels from 5 oz white asparagus
  • 1 carrot, cubed
  • 1 celery stalk, sliced
  • 1 leek (white part only), sliced
  • 4 scallions (green parts only), sliced
  • 4 parsley sprigs
  • 1 tbsp white miso paste or lemon juice
  • 2 tbsp soy sauce
  • Salt and black pepper, to taste
  • For the Vegetables:
  • 3.5 oz (100g) green asparagus
  • 5 oz (140g) white asparagus
  • ½ head cauliflower, cut into florets
  • 3.5 oz (100g) green peas
  • For the Basil Pistou:
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped parsley
  • ¼ garlic clove, minced
  • 5 tbsp olive oil
  • ¼ tsp salt
  • For Serving:
  • 8 radishes, thinly sliced
  • Fresh dill, chopped
  • Scallions (white parts), chopped

Instructions

  1. Make the Broth: Heat olive oil in a large saucepan over medium heat. Add garlic, onion, leek, and scallion greens; cook for 5 minutes. Add asparagus peels and cook 3 minutes more. Pour in 4 cups (1L) water, then add carrot, celery, and parsley. Season with salt and pepper. Bring to a boil, cover, and simmer for 20 minutes.
  2. Prepare the Pistou: In a small bowl, mix chopped basil, parsley, garlic, olive oil, and salt. Stir until well combined and set aside.
  3. Prep the Vegetables: Cut white and green asparagus into small pieces. Break the cauliflower into small florets and measure out the peas.
  4. Strain the Broth: Strain the broth into a clean saucepan. Add asparagus, cauliflower, and peas. Stir in miso paste and soy sauce. Simmer for 5–6 minutes, until vegetables are tender but still bright.
  5. Assemble and Serve: Ladle soup into bowls. Top each serving with a spoonful of basil pistou, fresh dill, scallions, and sliced radishes. Drizzle with extra olive oil if desired and serve immediately.

Notes

  • For a vegan version, use miso paste or lemon juice instead of dairy-based additions.
  • Use asparagus peels for a sustainable, flavorful broth.
  • Add chickpeas, white beans, or pasta for a heartier version.
  • Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
  • The soup can also be served chilled for a refreshing summer dish.

Nutrition

Find it online: https://recipeeasily.com/spring-pistou-soup/