This week's recipe from the French department: Soupe au Pistou
I adore *soupe au pistou* in November. Making this colourful Provençal soup together helps build confidence, language skills, and encourages your son to embrace some ingredient names in French—like *les haricots verts* (green beans) or *le basilic* (basil)—as you cook.
**Ingredients:**
- 1 onion, chopped (*un oignon*)
- 2 carrots, diced (*des carottes*)
- 2 courgettes, diced (*des courgettes*)
- 2 potatoes, cubed (*des pommes de terre*)
- 1 cup green beans, chopped (*les haricots verts*)
- 1 can white beans, drained
- 6 cups vegetable broth
- 2 tomatoes, chopped (*des tomates*)
- Small pasta (optional)
**For the pistou:**
- A handful of fresh basil (*le basilic*)
- 2 garlic cloves (*l’ail*)
- 3 tbsp olive oil
- A pinch of salt
**Instructions:**
- Cook the onion in a little olive oil until soft.
- Add the carrots, courgettes, potatoes, green beans, and broth. Simmer for 20–25 minutes.
- Add the tomatoes, white beans, and pasta if using; cook 10 more minutes.
- Make the pistou by crushing basil, garlic, olive oil, and salt into a paste.
- Serve the soup with a spoonful of pistou stirred in.
Bon appétit!
Monsieur Power
Head of French
