Name: Chunky root vegetable soup with cheesy pesto toasts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
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; 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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Chunky root vegetable soup with cheesy pesto toasts

Chunky root vegetable soup with cheesy pesto toasts

James Martin

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 3.6 out of 5.6 ratingsRate

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James Martin's rustic vegetable soup can be blended to give a smooth texture, both versions are complemented by crisp, cheese-topped bread

Freezable (soup only)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal388
fat18g
saturates9g
carbs43g
sugars18g
fibre9g
protein15g
salt1.85g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

Season the soup well and serve with the cheesy pesto toasts and remaining pesto, for drizzling.

Recipe from Good Food magazine, November 2011

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A star rating of 3.6 out of 5.6 ratings

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