Gluten Free Provincial French Vegetable Soup

Gluten Free Provincial French Vegetable Soup!


I’ve mentioned here on the blog that we’re BIG soup lovers. This is a French soup that’s so warming, and so rich in flavors that I’m sure you’ll become a fan.
It’s something I’ve been making for about 8 years, and guests who’ve enjoyed it, have all asked for the recipe and made it a favorite in their homes as well. I can’t recall where I found it, but that version wasn’t gluten free, so I altered it for our needs.
When it calls for a “pistou”, that’s a combination of ingredients that are added at the end of cooking time and act as something of a boost in flavor. Take the time to prepare it while the actual soup is simmering, and you won’t regret it.


  • 2 tbls Extra Virgin Olive Oil
  • 1 ½ cups chopped Leeks.( Don’t use the last 3 inches at the dark green end. Be sure to wash very well, leeks are sandy when bought. )
  • 1 ½ cups chopped Yellow Onions
  • 2 cups diced Carrots
  • 2 ½ cups diced Potatoes
  • 1 ½ cups sliced Green Beans ( trim tips and slice in thirds)
  • 2 ½ quarts G-F Chicken Broth
  • 1 tbls Salt. (I like Kosher Salt )
  • ½ tbls Ground Black Pepper
  • 1 teas. Saffron Threads (If you hate saffron, substitute ground ginger)
  • 4 oz. G-F Spaghetti, broken into 1 inch pieces

Pistou Ingredients:

  • 3 garlic Cloves
  • ¼ cup Tomato Paste (Get the tube of concentrated paste & keep in fridge for times when you need a little flavor, color and zip to a recipe.)
  • 10 Basil Leaves
  • 1/3 cup Olive Oil
  • ¼ to 1/3 Grated Italian Cheese, like Parmesan (use ¼ if you’re not a fan or the cheese, or 1/3 if you love it.)


Heat the oil in a large soup pot and then saute the yellow onions till translucent. Then add the leeks, carrots, potatoes, salt & pepper and simmer for 5 minutes.
Add the broth and saffron and bring to a boil. Then lower to a simmer and cook for 30 minutes.
Add the green beans and spaghetti and cook for 15 min. more.

While the soup is simmering, take all of the pistou ingredients and put in a mini food processor and pulse into a paste.
Set aside until end of cooking time.
Just when ready to plate, add the pistou to the pot of soup and stir in well.
If you like, add more grated cheese at the table for folks to add themselves.

Note; If you’re making the soup and pistou, but NOT eating that day, you may save the pistou in a small jar or container for a day or two in the fridge, but put a small amount of olive oil, say a spoonful or so, on top forming a film. Then add to the pot on the day of serving.
An Over-head View!


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