Healthy Soupe Au Pistou Recipe
Ingredients
| Leeks | 200 Gram, thinly sliced | |
| Celery | 100 Gram, chopped | |
| Olive oil | 2 Tablespoon | |
| Potatoes | 200 Gram, peeled | |
| Aubergines | 150 Gram, peeled | |
| Courgettes | 200 Gram, trimmed | |
| Water | 1.5 Liter | |
| 2 tsp Maldon sea salt | ||
| 250 g spring greens, or other green cabbage, chopped | ||
| 150 g spinach or chard leaves, washed and chopped | ||
| 50 g spaghetti, broken into short lengths | ||
| 100 g French beans, topped, tailed and cut into 2cm lengths | ||
| 400 g tin haricot beans, drained and rinsed | ||
| Freshly ground white pepper | ||
| Extra virgin olive oil | 100 Milliliter (FOR THE PISTOU) | |
| Large bunch of basil | ||
| Garlic | 3 Clove (5gm), crushed (FOR THE PISTOU) | |
| Parmesan cheese | 3 Tablespoon, grated (FOR THE PISTOU) | |
Directions
1. 1n a large pan or cooking pot, gently stew the leeks and celery in the olive oil until softened. Tip in the potatoes/aubergines and courgettes, then pour in the water and add the salt. Bring up to a simmer and cook for 10 mins.
2. Now stir in the spring greens, spinach and spaghetti. Cook for a further 10 mins, then stir in the French beans, haricot beans and pepper. Bring the soup up to a final, gentle simmer and continue cooking for a further 20-30 mins, or until all is very soft, thick and a nice dull-ish green colour - as it should be.
3. For the pistou, simply puree all the ingredients together using a small food processor; or, if you are an artisan pistou maker, employ a pestle and mortar. I like to eat this soup almost at room temperature, or at least warm rather than piping hot, with the pistou handed round separately, so that each person can add as little or as much as they like.
2. Now stir in the spring greens, spinach and spaghetti. Cook for a further 10 mins, then stir in the French beans, haricot beans and pepper. Bring the soup up to a final, gentle simmer and continue cooking for a further 20-30 mins, or until all is very soft, thick and a nice dull-ish green colour - as it should be.
3. For the pistou, simply puree all the ingredients together using a small food processor; or, if you are an artisan pistou maker, employ a pestle and mortar. I like to eat this soup almost at room temperature, or at least warm rather than piping hot, with the pistou handed round separately, so that each person can add as little or as much as they like.
Chef
