Chunky Root Vegetable Soup with Parsley & Basil Pesto
Chunky Root Vegetable Soup with Parsley & Basil Pesto
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Author: Joanne
  • 5 sticks celery washed
  • 4 small onions peeled
  • 4 cloves garlic
Vegetable mix
  • 1 large swede washed or peeled
  • 4 large courgettes washed
  • 5 medium carrots washed or peeled
  • 2 red bell peppers or sweet red peppers
  • 2 small aubergines washed
  • 4 medium sweet potatoes
  • 2 litres vegetable stock depending on size of pan. Use adeqaute stock cubes for this much water
  • 1 tin chopped tomatoes or use fresh chopped
  • 3 tbsp tomato paste concentrate
  • 1 large pinch sea salt and ground black pepper
Extra ingredients - per bowl
  • 1 tbsp basil pesto
  • 1 handful fresh parsley
  • 1 pinch dried mixed herbs such as oregano
  1. Chop the onions, celery, and garlic and fry in a large pan over a low heat for a few minutes until soft.

Vegetable mix
  1. While the onions are cooking, wash, peel (if needed) and chop all of the veg to roughly the equal size and place it in the pan.

  2. Now, crumble in the stock cube and add the chopped tomatoes and paste.

  3. Add enough water until it almost reaches the top of the vegetables, cover with a lid and bring to the boil. Once it has boiled, turn the heat down to a simmer and leave to cook for 30-40mins, until the vegetables are soft and cooked through. Serve with a spoonful of basil pesto and fresh parsley leaves.