This soup is a ray of sunshine in a bowl, bursting with flavours and textures. Double or treble this recipe – it will keep in the fridge for a week or in the freezer for a couple of months.
2 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, crushed
1 potato, peeled and roughly chopped
5cm piece of fresh ginger, peeled and grated
4 carrots, peeled and roughly chopped
1 litre hot vegetable stock
sea salt and freshly ground black pepper
FOR THE FLAT-LEAF PARSLEY PESTO
100g flat-leaf parsley
50g hazelnuts, toasted and roughly chopped, plus extra to serve
50g parmesan cheese or vegetarian Italian-style hard cheese, grated
150ml extra virgin olive oil
1. Warm the olive oil in a saucepan over a low heat. Stir in the onion, garlic, potato, ginger and carrots and season. Cover and cook for 10 minutes, stirring occasionally, until the carrots are tender.
2. Remove the lid and pour in the hot stock, stirring well, then increase the heat and bring to the boil. Reduce the heat and simmer for a further 15 minutes. Leave to cool slightly. H To make the pesto, place all the ingredients in a food processor, season with salt and pepper and blitz for a few seconds. The pesto should be chunky and not too blended.
3. Pour the cooled soup into a food processor and blend until smooth. To serve, reheat the soup and pour into warmed bowls. Garnish with the pesto and toasted hazelnuts.
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Our recipes are taken from Clodagh’s Weeknight Kitchen and Clodagh’s Suppers, published by Kyle Books, both priced £20. To order at discounted prices until 17 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15