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 piece
- water1000 ml
Instructions
6 steps- 1
For the pistou, crush the ingredients to a smooth paste using a pestle and mortar or a food processor.
5 min
- 2
For the soup, heat olive oil in a large pot. Add onions and garlic, cooking gently until soft and translucent.
5 min
- 3
Add thyme, bay leaf, tomato purée, carrots, and courgettes. Cook for 15 - 20 minutes until the vegetables are just tender.
18 min
- 4
Pour in boiling water, add green beans, and bring to a boil. Stir in the pasta and cook for about 10 minutes until al dente.
10 min
- 5
Stir in white beans and peas. Discard the bay leaf and thyme sprig, then season with salt, pepper, and sugar.
2 min
- 6
Ladle the hot soup into bowls and serve immediately with a generous spoonful of pistou on top.
2 min
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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