- 6 new potatoes, scrubbed clean and cut into 2-3cm chunks
- 2 bay leaves
- A few sprigs of thyme
- A few splashes of olive oil
- Sea salt and freshly ground pepper
- 2 small carrots, diced
- 2-3 celery stalks, thinly sliced (or diced fennel)
- 4-5 spring onions, or 1 white onion, finely sliced or diced
- 1 courgette, cut into 2-3cm dice
- 2 large handfuls of shelled broad beans and/or French beans cut into 2-3cm chunks
- A splash of white wine – about 100ml (optional, or use a squeeze of lemon)
- 2 handfuls of baby spinach, shredded leafy greens or chopped broccoli florets
- For the Pistou:
- 2 tbsp extra virgin olive oil
- A good pinch of sea salt
- 1 garlic clove, roughly chopped
- 1/2 green chilli, deseeded and roughly chopped (more or less to taste)
- 2 generous handfuls of basil leaves, roughly chopped
For a heartier soup, add torn bread to your bowl before adding the soup. Finish with a drizzle of olive oil.
1. In a pot, add potatoes, bay and thyme tied together, a glug of olive oil and a good pinch of salt and pepper. Cover with water. Bring to boil. Cook till tender.
2. Get a pan warm, add a little oil, the carrots, celery and onion. Season with salt and pepper. Cook till just tender. Add the courgettes, beans and wine. Cook a little longer.
3. Stir the veg mix in with the potatoes. Simmer.
4. Meanwhie, make the pistou: blend all the ingredients to a purée in a food processor or pound in a pestle and mortar till smooth.
5. Stir the pistou and your greens into the soup. Bubble up for a bit so the oil and broth form an emulsion. If it doesn't happen first time, drop the heat and bubble up again. Remove the bay and thyme.
6. For a heartier soup, add torn bread to your bowl before adding the soup. Finish with a drizzle of olive oil.