{Recipe} Confetti Soup with Pesto


This should really be called “half an hour, throw it together, vegetable soup” but in Paris they used to call it the much more charming “Confetti Soup”. Dicing the vegetables into small cubes may seem pedantic but it saves a lot of cooking time and gives the soup its appealing look. Like all vegetable soups it’s incredibly versatile as to what you have to hand, simply cook harder root vegetables for longer and add softer quicker cooking vegetables to simmer for the last few minutes.

Serve with a dollop of pesto stirred through and a grating of pecorino. 


  • 1 large leek
  • 2 cloves of garlic
  • 2 large carrots
  • ½ suede
  • 1 large potato or a handful of new potatoes
  • 1 large courgette or 2 small
  • 1 litre good quality vegetable stock or chicken stock

Add any miscellaneousvegetables or herbs you have lying around. For harder herbs such as thyme or rosemary add the leaves finely chopped at the leek stage, for softer herbs like basil, parsley or dill add chopped right at the end before serving.



  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons grated pecorino (if avoid all dairy simply miss out)
  • 1 small bunch of basil leaves
  • 1 small garlic clove peeled
  • pinch of salt

to serve - pecorino



  • Start by dicing all the root vegetables into cubes, the smaller the cubes the quicker the soup will cook, I aim for 1cm cubed for this recipe. For the leek and garlic simply thinly slice.
  • Add a dash of olive oil into a large non- stick pan, warm and then add the thinly sliced leek. Cook over medium heat for 8 – 10 minutes until soft and sweet.
  • Add the diced root vegetables and garlic, cook for 6 minutes until the vegetables have softened but retained a little bite.
  • Pour in the stock and place the lid over the soup, bring to boil then simmer for 8 – 12 minutes. Toss in the courgette for the last couple of minutes so it doesn’t become too soggy.
  • Serve your soup with a dollop of pesto stirred through and some grated pecorino.


  • Place all ingredients in a blender and blitz until desired consistency.
  • You can make the pesto up to a day ahead and store in a sealed jar in the fridge once used.