Bring to the boil the vegetable stock and add the carrot, broccoli and cauliflower. Add a cup of water. Boil until just soft but cooked through. Don’t drain.
Move the vegetables into a blender (save the water and vegetable stock) and add the basil, chickpeas, parsley and olive oil. Blend until the mixture gets “stuck”. Add the water and vegetable stock 1/2 cup at a time and blend until you get a smooth puree.
Add the oil to a pot and warm on a medium heat. Add the prawns and slowly cook until they turn pink.
Re-heat the vegetable pistou if needed. Plate the prawns on top of each serving of pistou and serve with a drizzle of Lupi Extra Virgin Olive Oil Special Selection Classic Taste.
NOTE: You can replace the prawns for shrimp if preferred with 500g and divide accordingly.
