Pistou recipe rachel khoo sticky

Total Time: 1 hr 5 min Prep: 25 min Inactive Prep: -- Prepare: 40 min Yield: four to six servings Level: Easy

Ingredients

Vietnamese Pistou :

5 tablespoons sunflower oil

1 bunch fresh Vietnamese or Thai tulsi. chopped

1 stalk lemongrass, roughly chopped

1/2 small red chile, seeds removed

SOUP:

3 tablespoons essential olive oil
4 cloves garlic clove. crushed to some paste
2 onions, diced
4 tablespoons tomato puree
3 bay leaves
2 carrots. diced
2 courgettes ( zucchini ), diced
2 sprigs fresh thyme
8 1/2 cups boiling water
7 ounces/200g eco-friendly beans, reduce small pieces
3 1/2 ounces/100g dried small pasta, for example orzo
7 ounces/200g fresh or frozen peas
One 14-ounce/400g white-colored beans, for example haricots blancs, cannellini, drained and rinsed
1 tablespoon salt
Pinch sugar
Freshly ground pepper

Directions

For that soup: Heat the essential olive oil inside a large pot. Add some garlic clove and onions and prepare lightly, stirring from time to time, until soft and translucent. Add some tomato puree, bay leaves, carrots, courgettes and thyme and prepare before the vegetables are al dente (tender but nonetheless just a little crunchy), 15-20 minutes. Add some boiling water and eco-friendly beans and go back to a boil, after which add some pasta. Prepare before the pasta is al dente, ten minutes.

Stir within the peas and white-colored beans. Take away the sprig of thyme and also the bay leaves, after which add some salt and sugar and pepper to taste.

Serve immediately in bowls, having a dollop of Vietnamese pistou on the top from the soup.