Those of you who are regular readers might see a pattern with the most recent series of Meatless Monday recipes. I will admit that I love soup and when you’re not a vegetarian, but you’re cooking vegetarian, it seems to reoccur as the easiest way to make something satisfying without relying on our feathered or furred friends.
What better to do when you have a surplus of summer veg than make soup au pistou? Freshness is the key here. In fact, there isn’t even any chicken stock in this recipe, just water added to bring out every last drop of the vegetables’ summer essence.
For regular readers, this Meatless Monday post may look eerily similar to last week’s, and it is. The saving grace – I hope – is that this version was made, and consumed, in my own kitchen!
We’ve just got back from a week in Poland: sunshine, sand, sea and soup. The Polish love their soups. This one in particular, though, is perfect for summer, especially in the 35ºC (95ºF) and 47% humidity we experienced while we were there.