Chunky root vegetable soup with cheesy pesto toasts

Chunky root vegetable soup with cheesy pesto toasts

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(4 ratings)

Prep: 15 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

  • soup only
  • Vegetarian

Nutrition: per serving

  • kcal388
  • fat18g
  • saturates9g
  • carbs43g
  • sugars18g
  • fibre9g
  • protein15g
  • salt1.85g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, crushed
  • 100ml white wine
  • 1 medium leek, chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 medium parsnip, diced



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 1 large carrot, diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 swede, diced
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 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



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 garlic cloves, crushed
  • 1 tbsp toasted pine nuts, chopped
  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.

  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.

  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.

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

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Comments, questions and tips

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debbie2304's picture
6th Nov, 2016
Did the recipie as stated, used oxo veg stock to the manufacturers guidelines. Grated the garlic which works better and works as a condiment instead of an ingrediant. Used a dry white wine like Pino Gregio. Worked out fine.. If you prefer a smooth soup, use a stick blender... Excellent tasted lovely.. Also used Focaccia bread, spread a bought pesto on top, then added cheese, then grilled. The toasted cheese toast, tasted amazing as well... Would cook again
Frantic Flapjack
24th Mar, 2015
Not the best soup ever but full of lovely veg. I couldn't see the point of the wine. It didn't seem to add any depth to the flavour. To make it more interesting, I stirred a couple of spoons of pesto from a jar and served the soup with the baguette and melted cheese.
8th Jan, 2012
Not a bad soup, healthy and very filling...but not my favourite. The wine made it taste a bit sweet...
21st Nov, 2011
Yummy! Just added some chopped fresh basil and a small chopped chilli for a bit of added flavour.
17th Nov, 2011
A bit of luxury here. Will try soon!
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