Seasonal minestrone with green lentils and pistou

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» Seasonal minestrone with green lentils and pistou

Serves 4

Double up on the pistou and store it for later use.

Ingredientsvegan seasonal minestrone with green lentils and pistou in a bowl with a blue edge on a wooden board with slices of brown bread against a grey background

For the pistou

  • 3 tbsp vegetable oil
  • 50 ml water
  • ¼ bunch fresh basil
  • ¼ bunch flat leaf parsley
  • 1 clove garlic
  • 1 lemon, zest and juice
  • 25 g pine kernels
  • Black pepper, to taste

For the minestrone

  • 1 red onion, diced
  • 2 cloves garlic, pureed
  • 1 carrot, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 courgette, diced
  • 1 aubergine, diced
  • 4 vine tomatoes, diced
  • 100 g spring cabbage, cut into 1 cm squares
  • 100 g cooked green lentils
  • 100 g frozen peas
  • 100 g frozen broad beans
  • 2 tsp reduced salt vegan vegetable bouillon
  • Black pepper, to taste
  • 8 slices crusty wholemeal bread, to serve


For the pistou

  1. Put all of the ingredients into a blender and process until smooth.
  2. Season to taste and store in an airtight container in the fridge for up to two days as you might not use all of it to top the soup – this also makes a great pasta sauce.

For the minestrone

  1. Put all of the ingredients into a large saucepan. Cover with cold water and bring to a simmer.
  2. As the vegetables cook, the flavours will add to the stock and give the main flavour of the soup with the tomato breaking down to give body. When all vegetables are tender, taste and season.
  3. Serve with the pistou and slices of crusty wholemeal bread.

This recipe works really well cooked in a slow cooker.

TIP: If your supermarket doesn’t stock bouillon, check out online retailers or your local health food shop

Nutritional analysis per serving (1/4 recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
479 58.2 19.2 18.2 20.9 1.9 15.1 1.59
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