Kale & Bean Soup with Pistachio & Lemon Pistou

hearty winter soup


This is a clean and simple kale soup that holds its own alone but comes alive with a tangy fresh pistachio and lemon pistou stirred in.

serves 6


1 tbsp olive
1 large onion, diced
3 carrots, chopped
3 clove garlic, crushed
500ml chicken stock (or vegan / gluten-free alternative)
700ml water
1 medium sweet potato, small diced
1 cm fresh ginger, peeled and grated (10g)
4 big sage leaves
3 sprigs fresh thyme
2 tin cannellini beans, drained
1 courgette, cut in large batons
150g kale, stalks removed, chopped

Pistachio and lemon pistou
80g raw pistachios
2 small clove garlic
50g basil or parsley
1 lemon, juice and zest
2 tbsp olive oil
2 -3 tbsp water


In a large pan, fry the onions and carrots in the olive oil for 5-6 minutes until softened then add the garlic for 1-2 minutes more.  Add the stock, sweet potato, ginger, herbs and beans, cover with water and bring to the boil, simmer for 5 minutes then add the courgette and kale and simmer for another 10 – 15 minutes, until cooked. Season to taste. 

Meanwhile in a small blender make the pistou by whizzing up all the ingredients, adding the water at the end, season to taste. 

Serve with a big dollop of pistou on top. 


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