 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


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.