Chunky root vegetable soup with cheesy pesto toasts
James Martin's rustic vegetable soup can be blended to give a smooth texture, both versions are complemented by crisp, cheese-topped bread
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Vegetarian
soup only
- Melt the butter in a large heavy-based saucepan. Add the shallots and cook for 5 mins until soft, then add the garlic and cook for 1 min more. Pour in the wine and simmer until reduced, then add the vegetables and cook for 2-3 mins.
- Pour in the stock, bring to the boil, reduce the heat and simmer for about 20 mins until the vegetables are soft. Meanwhile, to make the pesto, mix all the ingredients together with enough olive oil to make a thickish paste. Season.
- To make the toasts, put the grated cheese in a bowl and mix together with 2-3 tsp of the pesto. Heat grill. Put the ciabatta slices under the grill and toast on both sides. Remove, top with the herby cheese mixture, then grill until melted.
- Season the soup well and serve with the cheesy pesto toasts and remaining pesto, for drizzling.
PER SERVING
388 kcalories, protein 15g, carbohydrate 43g, fat 18 g, saturated fat 9g, fibre 9g, sugar 18g, salt 1.85 g
Recipe from Good Food magazine, November 2011.
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http://www.bbcgoodfood.com/recipes/1758658/
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Ingredients
- 25g butter
- 2 shallots , finely chopped
- 2 garlic cloves , crushed
- 100ml white wine
- 1 medium leek , chopped
- 1 medium parsnip , diced
- 1 large carrot , diced
- 1 swede , diced
- 1l vegetable stock
- 100g mature cheddar , grated
- 1 ciabatta loaf or small baguette, cut into 8 thin slices
FOR THE PESTO
- 25g pack flat-leaf parsley , finely chopped
- 25g pack chives , finely chopped
- 25g finely grated vegetarian Parmesan -style cheese
- 2 garlic cloves , crushed
- 1 tbsp toasted pine nuts , chopped
- olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 mins
Vegetarian
soup only
Ingredients
- 25g butter
- 2 shallots , finely chopped
- 2 garlic cloves , crushed
- 100ml white wine
- 1 medium leek , chopped
- 1 medium parsnip , diced
- 1 large carrot , diced
- 1 swede , diced
- 1l vegetable stock
- 100g mature cheddar , grated
- 1 ciabatta loaf or small baguette, cut into 8 thin slices
FOR THE PESTO
- 25g pack flat-leaf parsley , finely chopped
- 25g pack chives , finely chopped
- 25g finely grated vegetarian Parmesan -style cheese
- 2 garlic cloves , crushed
- 1 tbsp toasted pine nuts , chopped
- olive oil
PER SERVING
388 kcalories, protein 15g, carbohydrate 43g, fat 18 g, saturated fat 9g, fibre 9g, sugar 18g, salt 1.85 g
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17 November 2011
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21 November 2011
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