Roasted Vegetable Soup with Walnut and Sage Pesto
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
- 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
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Great heart-warming autumn soup.
Method
-
1
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.
Comments (0)