The 30C July has gone and the 20C is with us, as much as I loved the 30C heat after the eternal winter, 20C is a much more reasonable temperature for soup and I do love to eat soup. Here is another recipe adapted from my favourite French cookery book 'The LIttle Paris Kitchen'; Pistou soup, with summer vegetable, beans and pasta is hearty and fresh.
Makes about 6-8 servings.
2 tbsp olive oil
2 onions diced
4 cloves of crushed garlic
4 tbsp tomato paste
2 carrots diced
2 courgettes diced
200g green beans diced
400g tinned white beans (such as haricots) drained
2 litres boiling water
1 tsp salt
1 tsp xylitol
100g dried gluten free pasta
200g frozen peas
1 sprig of thyme
1 bunch of basil
3 cloves of garlic
1 stalk of lemongrass roughly chopped
1/2 small red chilli
5 tbsp sunflower oil
To make the sauce, pound all the ingredients together.
To make the soup heat the olive oil, in a large saucepan.
Add the onions and the garlic, cook gently on a medium heat.
Add the thyme, tomato paste, carrots and courgettes, cook for 15-20 minutes.
Add the green, white beans and the boiling water.
Bring everything to a boil and add the pasta and peas.
Cook for another 10 minutes, then remove the thyme.
Add the salt, xylitol and pepper, cook for another minute.
Serve with the pistou and enjoy!