Ingredients
- 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
Method
- 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