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Provençal Vegetable Broth with Light Pistou
Recipe

Provençal Vegetable Broth with Light Pistou

Starter • France

This Provençal-style vegetable broth is built from gently sweated aromatics and seasonal vegetables, then finished with a light pistou (basil, garlic, olive oil) for fragrance without heaviness.

Why smarter

Lots of vegetables and herbs deliver flavor with minimal saturated fat; a small amount of extra-virgin olive oil in the pistou provides healthy fats while keeping the soup light and balanced.

Chef tip

Stir the pistou off the heat to preserve its fresh basil aroma; if you want it even lighter, add a spoonful at a time and taste as you go.

Soft line

Simple, sunny flavors from Provence—perfect as a wholesome starter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 1 tbsp extra-virgin olive oil 1.000 tbsp extra-virgin olive oil
2 1 medium onion, finely chopped 1.000 medium onion finely chopped
3 2 celery stalks, diced 2.000 stalks celery diced
4 2 medium carrots, diced 2.000 medium carrots diced
5 2 cloves garlic, minced (for the broth) 2.000 cloves garlic minced, for the broth
6 1 small leek (white and light green parts), sliced and rinsed 1.000 small leek sliced and rinsed
7 1 small zucchini, diced 1.000 small zucchini diced
8 150 g green beans, trimmed and cut into 2 cm pieces 150.000 g green beans trimmed, cut into 2 cm pieces
9 1 ripe tomato, diced (or 150 g diced tomatoes) 1.000 ripe tomato diced
10 1.2 L low-sodium vegetable stock (or water plus a bouquet garni) 1.200 L vegetable stock low-sodium
11 1 bay leaf 1.000 bay leaf
12 2 sprigs fresh thyme 2.000 sprigs thyme fresh
13 1 strip lemon peel (optional, for brightness) 1.000 strip lemon peel optional
14 3/4 tsp fine sea salt, plus more to taste 0.750 tsp fine sea salt plus more to taste
15 Black pepper, to taste black pepper to taste
16 30 g fresh basil leaves 30.000 g basil leaves
17 1 small clove garlic (for the pistou) 1.000 small clove garlic for the pistou
18 1 1/2 tbsp extra-virgin olive oil (for the pistou) 1.500 tbsp extra-virgin olive oil for the pistou
19 1 tbsp finely grated Parmesan (optional, for a light finish) 1.000 tbsp Parmesan optional, finely grated

Method

  1. Heat 1 tbsp olive oil in a soup pot over medium heat. Add the onion, celery, carrots, and leek with a pinch of salt and cook 6–8 minutes, stirring, until softened but not browned.
  2. Stir in the minced garlic for the broth and cook 30 seconds until fragrant. Add the diced tomato and cook 2 minutes to lightly break it down.
  3. Add the stock, bay leaf, thyme, and (if using) the strip of lemon peel. Bring to a gentle simmer.
  4. Add the green beans and simmer 8 minutes. Add the zucchini and simmer 6–8 minutes more, until the vegetables are tender but still bright.
  5. Season with the measured salt and black pepper, then remove and discard the bay leaf, thyme sprigs, and lemon peel. Keep the soup at a bare simmer while you make the pistou.
  6. For the light pistou: in a mortar and pestle (or small processor), crush the basil with the small garlic clove and a pinch of salt. Drizzle in 1 1/2 tbsp olive oil to form a loose paste. Stir in the Parmesan if using.
  7. Turn off the heat. Ladle the hot broth into bowls and stir in 1–2 teaspoons pistou per bowl (or serve it on the side). Taste and adjust seasoning, then serve immediately.