CHUNKY ROOT VEGETABLE SOUP WITH CHEESY PESTO TOASTS

Chunky root vegetable soup with cheesy pesto toasts image

James Martin's rustic vegetable soup can be blended to give a smooth texture, both versions are complemented by crisp, cheese-topped bread

Provided by James Martin

Time 55m

Number Of Ingredients 17

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Ingredients

25g butter
2 shallots , finely chopped
2 garlic cloves , crushed
100ml white wine
1 medium leek , chopped
1 medium parsnip , diced
1 large carrot , diced
1 swede , diced
1l vegetable stock
100g mature cheddar , grated
1 ciabatta loaf or small baguette, cut into 8 thin slices
25g pack flat-leaf parsley , finely chopped
25g pack chives , finely chopped
25g finely grated vegetarian parmesan -style cheese
2 garlic cloves , crushed
1 tbsp toasted pine nuts , chopped
olive oil

Steps:

Melt the butter in a large heavy-based saucepan. Add the shallots and cook for 5 mins until soft, then add the garlic and cook for 1 min more. Pour in the wine and simmer until reduced, then add the vegetables and cook for 2-3 mins.
Pour in the stock, bring to the boil, reduce the heat and simmer for about 20 mins until the vegetables are soft. Meanwhile, to make the pesto, mix all the ingredients together with enough olive oil to make a thickish paste. Season.
To make the toasts, put the grated cheese in a bowl and mix together with 2-3 tsp of the pesto. Heat grill. Put the ciabatta slices under the grill and toast on both sides. Remove, top with the herby cheese mixture, then grill until melted.
Season the soup well and serve with the cheesy pesto toasts and remaining pesto, for drizzling.

Nutrition Facts : Calories 388 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1.85 milligram of sodium