Meat Free Monday recipes

Garden Soup with Pesto
Recipe Serves: 4 to 6 people

This is a light refreshing, yet very satisfying soup. It is pretty to look at, too, with the contrasting fresh greens and the orange of the carrot. Vegans can omit the grated cheese.


3 tbs olive oil
1 clove garlic, crushed
1 medium leek, sliced thinly
2 large carrots, diced
1 small turnip, diced
2 small potatoes, peeled and diced
2 pints (1.2 litres) vegetable stock
6 oz (175g) frozen peas thawed
1/2 small crisp cabbage shredded
1 tbs chopped parsley
1 tbsp pesto sauce
sea salt and freshly ground pepper to taste
grated parmesan cheese, to sprinkle on top when serving (optional)

Heat the olive oil in a large saucepan and sauté the garlic, leek, carrots, turnip and potatoes for 5-6 minutes or until beginning to soften. Pour in the stock and bring to the boil, then leave to simmer for approx 15 minutes or until the vegetables are tender. Add the peas and cabbage and simmer for a further 5 minutes. Stir in the parsley and pesto and season to taste. Serve with a bowl of freshly grated cheese to hand around.

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