Serves 6

Roasted vegetable soup with walnut and sage pesto recipe

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Takes 25 minutes to make and 45 minutes in the oven

750g butternut squash, parsnips and
carrots, cut into 2cm chunks
1 medium onion, cut into thin wedges
Extra-virgin olive oil spray

For the walnut and sage pesto
2 walnut halves
1 tbsp pine nuts
1 small garlic clove, crushed
12 large fresh sage leaves
15g fresh flatleaf parsley leaves
2 tbsp extra-virgin olive oil
1 tbsp fresh white breadcrumbs
2 tbsp finely grated vegetarian Parmesan

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1. Preheat the oven to 200°C/fan180°C/gas 6. Put the vegetables in a large, non-stick roasting tin with 20 squirts of oil (or 2 tablespoons). Sprinkle with pepper, toss well, and roast in the oven for 45 minutes.
2. Meanwhile, make the pesto. Put the nuts, garlic, sage and parsley into a mini food processor and blend until finely chopped. Transfer to a bowl and stir in the oil, 3 tablespoons hot water, breadcrumbs and Parmesan. Set aside.
3. Transfer the vegetables from the oven to a pan. Add 1.5 litres cold water and bring to a simmer. Cover and cook for 20 minutes.
4. Leave the soup to cool slightly, then whizz in a food processor or with a hand-held blender. Return to the pan and reheat gently, if necessary. Season, ladle into warm bowls, swirl in a little pesto and serve.

Nutritional info

Per serving: 163kcals, 8.9g fat (1.8g saturated), 5.3g protein, 16.5g carbs, 8.6g sugar, 0.7g salt

Roasted vegetable soup with walnut and sage pesto recipe

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