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.

INGREDIENTS

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
• Salt

STEP-BY-STEP

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.