A deliciously herby and cheesy vegetable soup inspired by Michelin Star chef, Raymond Blanc, adapted as a low-fat soup maker recipe.
Michelin star chef, Raymond Blanc is such a delight.
I think he's a charming, jolly Frenchman, yet a perfectionist with his food. Or at least that's how he comes across!
And this week, after watching many of his YouTube recipes, I was inspired by his Pistou Soup.
Blanc said there's an ongoing 700-year old debate about where pistou actually originates from. Is it French or is it Italian?
Well, he doesn't care, he just loves it and so since I'm head-over-heels in love with my soup maker, then I'd be silly not to have a dabble with this one.
As usual, I've checked out other people's versions, many including cannellini or haricot beans, or even parsnips and admit, I have not stuck to Blanc's recipe to the letter.
A soup maker recipe almost always needs adapting to work and like to swap the so-called "bad" ingredients with the "good".
Also, note the three key points of this soup is, as Raymond suggests is, firstly:
- It's one of the best soups you can make at home as you can use any veg you have.
- You must sauté the veg, turning the starches into sugar to get the best flavour instead as we don't use any stock
- The soup needs the pistou (a nut-free pesto) at the end for its depth of flavour. Ok, so I have paraphrased here, but you get the gist I'm sure.
Recipe - 0.5 Syns* Per Serving.
Serves 4
*This is a personal estimate when using allowances. I am not verified or endorsed by Slimming World.
📖 Recipe
Low Fat Pistou Soup Maker Recipe (Vegetarian)
Equipment
Ingredients
- Cooking oil spray
- 550 ml Water
- 400 g tinned tomatoes 14 oz can
- 1 red onion diced
- 1 carrot peeled & diced
- 100 g green runner beans chopped
- 1 courgette chopped
- 1 fennel bulb diced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 80 g low fat grated cheese (20g per person which is half each person's allowance on Slimming World or needs counting)
Low Fat Pistou (Pesto)
- 1 bunch basil leaves
- 1 clove garlic minced
- Pinch sea salt
- Pinch ground black pepper
- 2 teaspoon Extra Virgin Olive oil Or 20 sprays of Tesco Extra Virgin Olive Oil 2 calorie spray
Instructions
- Saute all the veg in a large frying until the onions are tender.
- Transfer veg to soup maker or large pan if using and add all the remaining ingredients except the cheese and pistou ingredients.
- Set soup maker to chunky or simmer in pan for 20-25 minutes until all the veg is tender.
- Once the soup is cooked, ladle out 100ml of soup in to a food processor or blender, avoiding any veg.
- Chuck in the rest of the pistou ingredients and blend.
- Serve the soup, pour over with the pistou and top with low fat grated cheese and eat. *Side note: If you're making this soup ahead and planning to freeze and warm up later, then don't add the pistou until you're ready to eat as the basil will overcook and lose its flavour. If it does, then add a stock cube and heat it through.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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