Pistou soup
A light, spicy twist on a traditional summer vegetable soup. French ‘pistou’ is a distant relative of the Italian pesto, but my version reflects the Vietnamese influence on modern French food.
Ingredients
- Sunflower oil75 ml
- Olive Oil45 ml
- Bay leaf1 ცალი
- water1000 ml
Instructions
6 steps- 1
For the pistou, crush the ingredients to a smooth paste in a pestle and mortar (or use a food processor).
- 2
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.
- 3
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).
- 4
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.
- 5
Add the white beans and peas. Remove the sprig of thyme and the bay leaves, then add the salt, sugar and pepper to taste.
- 6
Serve immediately in bowls, with a dollop of Vietnamese pistou on top of the soup.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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