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Chunky root vegetable soup with cheesy pesto toasts

Chunky root vegetable soup with cheesy pesto toasts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (soup only)
  • Vegetarian
Nutrition: per serving


  • 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


  • 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

Goes well with


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A star rating of 3.4 out of 5.5 ratings

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