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Cold weather soupe au pistou

Summary

Yield
Servings
Sourcehttp://dianahenry.co.uk/recipes/cold-weather-soupe-au-pistou/
Prep time10 minutes
Cooking time25 minutes
Total time35 minutes

Description

Every Thursday after packing the veg we sit down to enjoy a team lunch. This week Jean has made a warming soup from Diana Henry's book 'Food from Plenty'. On this chilly, snowy day its a classic-enjoy!

Ingredients

4 T
olive oil
1
onion (finely chopped)
1
Large carrot (Chopped)
1
Celery stick
1
leek
250 g
butternut squash
1 bn
fennel bulb
150 g
Potato
2 l
veg stock
2 cn
Cannellini or borlotti beans (Soaked and cooked fava beans, can be used)
50 g
walnuts
1 clv
garlic clove
30 g
Flat leaf parsley leaves
50 g
pine nuts
150 g
vegan parmesan cheese (non vegans use parmesan)
150 ml
extra virgin olive oil
2 T
vegan pesto (instead of the pistou above)

Instructions

  1. Heat the oil in a large, heavy saucepan. Add the onion and carrot and sauté for 5 minutes. Add the other vegetables, season and sauté for 10 minutes. Pour in the stock and simmer for 5 minutes. Drain and rinse the beans. Add and cook for 5 minutes.
  2. To make the pesto put the nuts, garlic and parsley into a food processor with seasoning and half the oil. Pulse-blend, then stir in the remaining oil and the Parmesan. Top the soup with spoonfuls of pesto, serving the rest alongside. Parsley and walnut pesto is great with spaghetti (add chunks of ricotta to make it go further). It’s also good with pasta, goat’s cheese and fried radicchio.Parsley and walnut pesto is great with spaghetti (add chunks of ricotta to make it go further). It’s also good with pasta, goat’s cheese and fried radicchio.Parsley and walnut pesto is great with spaghetti (add chunks of ricotta to make it go further). It’s also good with pasta, goat’s cheese and fried radicchio.

Notes

For a vegan version of this recipe substitute parmesan for the vegan variety, or use ready made vegan pesto.

Parsley and walnut pesto is great with spaghetti (add chunks of ricotta to make it go further). It’s also good with pasta, goat’s cheese and fried radicchio.