Winter vegetable soup with chive pesto

Warm your belly with this hearty winter vegetable soup.

Recipe «Winter vegetable soup with chive pesto» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.