Ingredients
2 tbsps olive oil
1 onion (finely chopped)
2x (each) medium carrots, celery sticks (pealed& finely chopped)
1 small fennel bulb, (trimmed, & finely chopped)
250g (each) turnip, celeriac, & parsnip (peeled & finely chopped)
140g frozen peas
140g tinned haricot beans
1.6 ltrs of boiling water
Seasoning to taste
For the pesto
• 1 large bunch of basil
• 1 clove garlic
• 100ml extra virgin olive oil
• Grated parmesan & croutons to serve
Method
I. Heat the oil in a large frying pan, and sweat the onion, carrots celery, fennel, turnip, celeriac, parsnip for 5-10 mins
II. Pour over 1.6ltrs of boiling water, season and simmer for 10-15 mins until vegetables are tender.
III. At the last moment add the peas and the beans, and cook for a further 1min.
IV. Taste and season with salt & pepper to taste.
V. Meanwhile make the pesto sauce, blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water.
VI. Pat dry and puree all the ingredients in a blender.
VII. Season to taste
VIII. Add some of the pesto sauce onto the freshly bowled soup.
IX. Place out parmesan & croutons as a added extra.
