This is a recipe I’ve made many times since I stumbled across a version of it on the Take Part website. Pistou is the French version of pesto – so this is a very light, vibrant French basil soup that is ideal for a springtime supper.
The original recipe was not vegan, and it was a bit heavy on the butter for my liking, so I took it upon myself to lighten and veganize the recipe. The result is a really lovely, healthy soup that packs a flavor punch.
Like most of my recipes, this one is very simple with just a few key ingredients that come together in a truly delicious, slurpy vegetable noodle soup that’s ideal for a weeknight dinner.
Ingredients:
- 300 grams fresh vermicelli (rice) noodles
- 1 liter vegetable broth
- 1 large leek, white and pale green parts only
- 3 carrots, chopped
- 2 turnips, chopped
- 60 grams of fresh basil leaves (approx 2 packs if you buy from the shops)
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 2 garlic cloves, smashed
- Kosher salt and fresh ground black pepper
Directions:
- Using a mortar and pestle, smash the garlic, basil and a large pinch of salt and pepper. Add a few drops of oil at a time, seasoning with salt and pepper to taste until all the oil is used and you have a nice paste. Alternatively, you can use a blender but it won’t come out as fine. Set aside.
- Slice and wash the leek. Heat the butter in a pan over medium heat and stir in the leek, 1/2 tsp of salt and 1/4 tsp of pepper. Cook, covered, for around 4 minutes until translucent.
- Add the carrots and turnips, stirring until the vegetables start to go golden – around 6 minutes.
- Stir in the broth and bring to a boil. Then reduce the heat to a simmer and cook the vegetables until tender, around 10 minutes. Stir in the noodles and cook for a couple more minutes until heated through
- Remove from the heat and add the pistou, mixing thoroughly. Season with salt and pepper. Enjoy!
[…] Spring pistou soup […]