Ad
Loading...

For the pesto

Nutrition: per serving

  • kcal201
  • fat15g
  • saturates2g
  • carbs13g
  • sugars7g
  • fibre7g
  • protein4g
  • salt0.15g
    low

Method

  • step 1

    Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.

  • step 2

    Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.

Recipe from Good Food magazine, February 2011

Ad

Comments, questions and tips (6)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.5 ratings

angie28

I tried, delicious. I have presribed your child as soon as possible a variety of healthy dishes. Benefited from the provisions ancymonki still something I happen to cook. For example, there is great: http://recipes.ancymonki.pl

joanna1972

A star rating of 4 out of 5.

This was fabulous, the whole family loved it. Didn't make my own pesto but used what I had in the cupboard. Served with garlic ciabatta.

boyciea

This soup is absolutely delicious. It was well worth the long time spent chopping veg. Note to self - buy a food processor. I realised (too late) that i didn't have any pine nuts so improvised and used a pestle and mortar to pound a few basil leaves and a clove of garlic, chucked it in the serving…

jmaitland54

Don't be tempted to skip the pesto. I used a jar of salca green pesto and added a dessert spoonful to each large bowl of the soup. It was delicious. One person declined the pesto and found the soup bland so was persuaded to add it and confirmed it made the soup.

v24et6ri3nc91kin8

I agree i can not have dairy, Whole food market have some good veggie cheeses. thanks jbo12 are theses cheeses dairy free.

Ad
Ad
Ad
Loading...
Loading...