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Quick ideas
Summer pistou soup
Ingredients
For the pistou:
- 3 garlic cloves
- 1 tsp sea salt
- 50g basil leaves
- 50g Parmesan, grated (optional)
- 150ml olive oil
For the soup
- 200g broad beans, podded weight
- 2 tbsp olive oil
- 1 onion, finely chopped
- 200g new potatoes (or other), scrubbed and diced
- 2 carrots, sliced
- 8 cherry tomatoes, cut into quarters
- 1.5 litres veg stock
- 250g asparagus, cut into 3cm lengths
- 200g white beans, cooked and rinsed
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
To make the pistou
-
Step 1
pound the garlic and salt in a pestle and mortar. Pound in the basil (you may need some oil to loosen it), then the cheese and oil. Or you can blitz everything in a processor.
To make the soup
-
Step 1
Boil the broad beans for 3 minutes, drain, refresh in cold water, drain again and remove the outer skins. Keep to one side. -
Step 2
Heat the oil in a pan and cook the onion slowly for 8 minutes, until soft but not coloured. -
Step 3
Add the potatoes, carrots, tomatoes and stock. Simmer for 10 minutes. Add the broad beans, asparagus and white beans. Simmer for 3 minutes. Season and serve with the pistou to swirl through.