Vietnamese Pistou Soup
Vietnamese Pistou Soup

Ingredients

Method

  • For the Soup
  • 3 tbsp olive oil
  • 2 diced onions
  • 4 crushed garlic cloves
  • 2 sprigs of thyme
  • 3 bay leaves
  • 4 tbsp tomato puree
  • 2 carrots, diced
  • 2 zucchini, diced
  • 200g green beans, chopped
  • 2 litres of boiling water
  • 100g orzo
  • 1 x 400g tin of white beans, drained
  • 200g frozen peas
  • 1 tbsp salt
  • Pinch of sugar
  • Freshly ground black pepper
  • For the Pistou
  • 1 bunch of Thai basil, chopped
  • 1 lemongrass stalk, chopped
  • 1⁄2 red chilli
  • 5 tbsp sunflower oil
  • Make the pistou by crushing the ingredients in a pestle and mortar, until a smooth paste is achieved. Make the soup by heating the olive oil in a large saucepan, and gently frying the onions and garlic. Chuck in the thyme, bay leaves, tomato puree, carrots and zucchinis, then cooking for 15 minutes until al dente.
  • Add the green beans, the boiling water, and the orzo. Simmer for 10 minutes, then add the white beans and peas. Remove the thyme and bay leaves, and add the salt, sugar, and some pepper. Serve immediately with a big dollop of pistou on top.
30 mins
4 serving
This recipe pairs perfectly with the Inkwell 'Dub Style' Orange Wine 2019 from McLaren Vale, Australia.

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