Pistou soup

30-60 minutes 400 kcal or less carrot carrots easy extra-virgin olive oil fennel bulb fennel bulbs five a day frozen pea frozen peas haricot bean haricot beans healthy high fibre homemade soup le manoir mains minestrone soup onion onions parmesan pistou turnip turnips vegetable soup vegetarian

N/A

Source

Ingredients

2 tbsp olive oil

1 onion , finely chopped

2 each medium carrots and celery sticks, peeled and finely chopped

1 small fennel bulb , trimmed and finely chopped

250g each turnip , celeriac and parsnip, peeled and finely chopped

140g frozen peas

140g tinned haricot beans or dried haricot beans soaked overnight

large bunch basil

1 clove garlic

100ml extra-virgin olive oil

grated parmesan and croûtons, to serve

Method

Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.

Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.