BBC navigation

BBC

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

For the Vietnamese pistou
For the soup

Preparation method

  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.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.