Carrot, parsnip and pesto soup

So who’s doing Veganuary? Or how about dry-January? Clearly the new Year is time for an extreme change in lifestyle. I’m not sure all or nothing works for me but I do believe January is a good time to shake things up a bit. It would be a con if I tried to convince anyone I was giving up alcohol for a month, seeing a hardly drink, but I am quite interested in the health and environmental benefits of the whole plant-based food movement. So this year I’m adopting more veg into my diet. I’m going to start by making one vegetarian dinner a week (I know you Vege’s will laugh at this but it’s a big deal for us carnivores!). So any non-cheesy, non-tofu vegetarian meal suggestions would be greatly appreciated. But to get things started I made vegan carrot and parsnip soup for lunch (yes I had a lot of leftover Christmas veg). I stirred in some Happy Pear vegan pesto. Perfect for a crisp January day. And if any of you don’t know who Happy Pear are look up these guys, they are awesome!

Carrot, parsnip and pesto soup.

serves 2 generous portions | prep and cooking time approx 35 mins

Ingredient

  • 2 large carrots
  • 2 large parsnips
  • 1 large potato
  • 1 stick of celery
  • 1/2 onion
  • 3 cloves garlic
  • Thumb sized piece of ginger
  • 500ml vegetable stock
  • Happy Pear Vegan Pesto (or any pesto)

All veg can be roughly cut as it will go through a blender, but the smaller you cut it the quicker it will cook

Method

  • Place the cut carrot and parsnips on a baking tray and toss in oil. You can keep the skin on the veg for extra fibre just make sure you wash them thoroughly. Bake on 200 degrees for 15-20 mins
  • In the mean time heat some oil in a large saucepan and soften the chopped onions, garlic and ginger
  • Add the celery and potatoes and cook for a few minutes
  • Add the stock. I use half a vegetable stock cube dissolved in 500ml of hot water
  • Transfer the roasted parsnips and carrot to the soup and bring to the boil. Simmer for about 10 mins or until the potatoes are cooked.
  • Blend with a hand blender or transfer to a jug blender in batches if need be
  • Return to the pan and stir through 1 tablespoon of Happy Pear Happy Pesto
  • Eat and feel virtuous!

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