Roasted vegetable soup with walnut and sage pesto

Roasted vegetable soup with walnut and sage pesto
  • Serves icon Serves 6 people
  • Time icon Takes 25 minutes to make and 45 minutes in the oven

This hearty roasted vegetable soup recipe is low in both calories and fat making it a healthy lunch option.

Nutrition: per serving

Calories
163kcals
Fat
8.9g (1.8g saturated)
Protein
5.3g
Carbohydrates
16.5g (8.6g sugar)
Salt
0.7g
Calories
163kcals
Fat
8.9g (1.8g saturated)
Protein
5.3g
Carbohydrates
16.5g (8.6g sugar)
Salt
0.7g

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.

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