Roasted Vegetable Soup with Walnut and Sage Pesto Recipe at MyDish

Roasted Vegetable Soup with Walnut and Sage Pesto

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Method

  • 1. Preheat the oven to 200°C/fan180°C/gas 6.

  • 2. Place the butternut sqash, carrot and parsnip and onion with some oil in a rosting tin, sprinkle with pepper and roast for 45 mins.

  • 3. Make the pesto. Chopped the nuts, garlic, sage and parsley using a mini food processor.

  • 4. Transfer to a bowl and stir in the oil, 3 tablespoons hot water, breadcrumbs and Parmesan. Set aside.

  • 5. Transfer the vegetables from the oven to a pan. Add 1.5 litres cold water with the vegetable stock cube and diced potatoes and bring to a simmer. Cover and cook for 20 minutes.

  • 6. Leave the soup to cool, then blend it with a hand-held blender. Return to the pan and reheat gently, if necessary. Season with salt and pepper.

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    Ingredients

    • 500 g Butternut squash
    • 150 g Potatoes
    • 150 g Carrot
    • 2 Parsnip
    • 1 Onion. cut into thin wedges
    • 2 tbsp. Olive oil
    • 1 Vegetable stock cube
    • to taste Salt and pepper
    • WALNUT AND SAGE PESTO
    • 3 Walnut halves
    • 1 tbsp. Pine nuts
    • 1 Garlic clove. crushed
    • 10 Fresh sage leaves
    • 0.5 handful Fresh flatleaf parsley
    • 2 tbsp. Extra-virgin olive oil
    • 1 tbsp. Breadcrumbs
    • 2 tbsp. Grated Parmesan

    By Views 1000  Added Thu Oct 22 2009


    Great heart-warming autumn soup.

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