Pistou Soup
This hearty and flavorful soup is a fusion of Asian and Mediterranean flavors, featuring a vibrant mix of vegetables, beans, and aromatic herbs. The fragrant pistou adds a burst of fresh herbal goodness to the comforting soup, making it a satisfying and wholesome meal. Enjoy a bowl of this nourishing soup on a chilly day for a cozy and delightful dining experience.
— Constant Cookbook
Ingredients
- 1 bunch of Vietnamese or Thai basil
- 1 stalk of lemongrass
- ½ small red chilli
- 5 tbsp sunflower oil
- 3 tbsp olive oil
- 2 onions
- 4 garlic
- 2 sprigs thyme
- 3 bay leaves
- 4 tbsp tomato purée
- 2 carrots
- 2 courgettes
- 200g/7oz green beans
- 2 litres/3½ pints boiling water
- 100g/3½oz dried pasta
- 1 x 400g/14oz tin white beans
- 200g/7oz fresh or frozen peas
- 1 tbsp salt
- pinch sugar
- freshly ground black pepper
Instructions
- For the pistou, crush the ingredients to a smooth paste in a pestle and mortar (or use a food processor).
- For the soup, heat the olive oil in a large pot. Add the onions and garlic and cook gently, stirring occasionally, until soft and translucent.
- Add the thyme, bay leaves, tomato purée, carrots and courgettes, then cook for 15-20 minutes or until the vegetables are al dente (tender but still a little crunchy).
- Add the green beans with the boiling water and bring to a boil, then add the pasta. Cook for 10 minutes or until the pasta is al dente.
- Add the white beans and peas. Remove the sprig of thyme and the bay leaves, then add the salt, sugar and pepper to taste.
- Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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