Soups to conquer: Sunshine Soup
This is a ray of sunshine in a bowl, bursting with flavours and textures. Double or treble this recipe – it will keep in the fridge for a week or in the freezer for a couple of months
SERVES 4
2 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, crushed
1 potato, peeled and roughly chopped
5cm piece of fresh ginger, peeled and grated
4 carrots, peeled and roughly chopped
1 litre hot vegetable stock
sea salt and freshly ground black pepper
FOR THE FLAT-LEAF PARSLEY PESTO
100g flat-leaf parsley
50g hazelnuts, toasted and roughly chopped, plus extra to serve
50g parmesan cheese or vegetarian Italian-style
hard cheese, grated
150ml extra virgin olive oil
- Warm the olive oil in a saucepan over a low heat. Stir in the onion, garlic, potato, ginger and carrots and season. Cover and cook for 10 minutes, stirring occasionally, until the carrots are tender.
- Remove the lid and pour in the hot stock, stirring well, then increase the heat and bring to the boil. Reduce the heat and simmer for a further 15 minutes. Leave to cool slightly.
- To make the pesto, place all the ingredients in a food processor, season with salt and pepper and blitz for a few seconds. The pesto should be chunky and not too blended.
- Pour the cooled soup into a food processor and blend until smooth. To serve, reheat the soup and pour into warmed bowls. Garnish with the pesto and toasted hazelnuts.