Kale & Bean Soup with Pistachio & Lemon Pistou
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.
For the salsa verde:
- 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
For the 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 blendermake 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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