Alive and Cooking

Nicoise Soup

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425 g tinned tuna (with springwater)

3 white potato, grated

150 g green beans, finely chopped

1 red onion, roughly chopped

12 black olives, diced

2 spring onion, finely chopped

3 slices bread, roughly cubed

400 ml fish stock

300 ml thickened cream

80 g butter

Extra virgin olive oil

Salt and pepper


To make the crumbly crouton mixture, in a pan with half the butter and a good splash of oil, fry off the bread, half the olives and spring onions until crispy and golden. Sprinkle with salt and pepper, then remove and set aside.

In a pot with a good splash of oil and remaining butter, fry off the onion until soft. Tumble in the potato. Cook until slightly soft, then add the beans and remaining olives. Stir through the tuna and cook for 3 – 5 mins. Blitz with a blending stick until smooth. Pour in the cream and serve in large bowls with the crumbly crouton mixture on top.

Nicoise Soup