Winter vegetable soup with chive pesto

Cooking Soups Winter vegetable soup with chive pesto

Warm your belly with this hearty winter vegetable soup.

Lables: Vegetarian Fish free Shellfish free
  1. Combine fennel, carrot, swede, parsnip and stock in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and cook for 20 minutes or until tender.
  2. Meanwhile, place the chives, olive oil, parmesan and almond meal in the bowl of a food processor and process until coarsely chopped.
  3. Ladle soup among serving bowls and top with a dollop of chive pesto. Serve with crusty bread.

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1 fennel bulb, sliced crossways
1 carrot, peeled, halved lengthways, sliced crossways
1 swede, peeled, halved lengthways, sliced crossways
1 parsnip, peeled, halved lengthways, sliced crossways
750ml vegetable stock
1 bunch chives, coarsely chopped
60ml olive oil
40g pre-grated parmesan or vegetarian hard cheese
30g almond meal
1 loaf pastadura bread, sliced crossways, to serve

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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