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    Summer Pistou with Seasonal Vegetables

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    Summer Pistou with Seasonal Vegetables

    Try this summer soup made from new season baby vegetables and served with spoonful of basil pesto.

    • Vegetarian
    • Preparation time: 25 minutes to 30 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 50 minutes to 1 hour 60 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 2 x 300g tubs Joubère Vegetable Stock
    • 300g baby new potatoes, scrubbed and cut into 2.5cm pieces
    • 400g baby carrots, scrubbed and trimmed
    • 200g baby courgettes, trimmed and halved lengthways
    • 4 tomatoes, skinned and chopped
    • 190g shelled garden peas
    • Waitrose Basil Pesto Sauce


    1. Heat the olive oil in a large saucepan and fry the onion and garlic for 2-3 minutes until softened. Pour the stock over, bring to the boil and add the potatoes. Cover and simmer for 10 minutes.
    2. Add the carrots, courgettes, and tomatoes. Cover and simmer for a further 8-10 minutes, adding a little extra water if needed. Add the peas and cook 5 more minutes, or until the vegetables are tender. Season with salt and freshly ground black pepper.
    3. Ladle the soup into large bowls and spoon over some Waitrose Basil Pesto sauce. Serve with chunks of Waitrose Baguette to mop up the juices.

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    Cook's tips

    To remove the skin from fresh tomatoes, cut a small cross in the base of each one then cover with boiling water for 1-2 minutes. Allow them to cool slightly, then peel.

    You can vary the vegetables used in this pistou according to taste or availability. Try cauliflower florets, asparagus spears and broad beans.


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    2 stars