Pistou Soup

A light, spicy vegetable soup featuring a Vietnamese-inspired basil and lemongrass pistou with pasta, beans, and fresh peas.

Vegetarian Healthy Soup French Vietnamese-Fusion

Estimated Nutrition

Calories

521.1

kcal / serving

2084.5 kcal total

Carbs

45.5g

per serving

182.1 g total

Fat

32.1g

per serving

128.4 g total

Protein

16.1g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

to taste

CondimentsSauces

Tomato Purée

equivalent to 4 tbsp

GrainsCereals

100

Pasta

small variety like orzo

LegumesPulses

400

White Beans

drained and rinsed

Liquids

Water

boiling

NutsSeeds

bunch

Thai Basil

Vietnamese or Thai basil, chopped

stalk

Lemongrass

roughly chopped

clove

Garlic

crushed to a paste

sprig

Thyme

piece

Bay Leaf

tbsp

Salt

to taste

piece

Black Pepper

to taste

OilsFats

Sunflower Oil

equivalent to 5 tbsp

Olive Oil

equivalent to 3 tbsp

Vegetables

0.5

piece

Chilli

small red chilli, seeds removed

piece

Onion

diced

piece

Carrot

diced

piece

Courgette

diced

200

Green Beans

cut into small pieces

200

Peas

fresh or frozen

Method

Crush the pistou ingredients into a smooth paste using a pestle and mortar or food processor.

Heat olive oil in a large pot and cook onions and garlic until soft.

Add thyme, bay leaves, tomato purée, carrots, and courgettes, then cook for 15-20 minutes.

Add green beans and 2 litres of boiling water to the pot and bring to a boil.

Add the pasta and cook for 10 minutes until tender.

Stir in white beans and peas, remove thyme and bay leaves, and season to taste.

Serve in bowls topped with a dollop of Vietnamese pistou.