Having holidayed, studied and lived in France at various points in my life, I'm no stranger to French cuisine, so for the Challenge I wanted to do a dish I've never tried before. So I found this. A summery, minestrone type soup characterised by its Pistou sauce - basically a French pesto. Intensely garlicky, but simple, fresh, healthy, and very tasty.
Ingredients
2 leeks
1 courgette
3 tomatoes
100g green beans
1 can cannellini / haricot beans, drained and rinsed
2 pints vegetable / chicken stock
Frylight
Basil
Garlic
Olive oil
Chop all the veg. Spray a stockpot with Frylight and fry the leeks until wilted. Add the rest of the veg and the beans and fry for another minute. Add the stock and cook for about 20 minutes.
Now make the Pistou sauce. Chop a handful of basil. Peel 1-2 garlic cloves, chop roughly, then sprinkle over some rock salt and grind the garlic to a paste with the back of your knife. Stir through the basil and add enough olive oil to bring it together as a sauce (synned as necessary - I used 1 tbsp).
Serve the soup with a spoon of the Pistou sauce on top.
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