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Roasted vegetable soup with walnut and sage pesto

Name: Roasted vegetable soup with walnut and sage pesto
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 6 people
Cuisine: Italian recipes
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

Published: 31 Jan 08
Updated: 18 Mar 24

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

Easy
February 2008

Test kitchen approved

Serves 6 people
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.

Vegetarian recipes

Nutrition: per serving

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

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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

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Method

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.
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.
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.

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.

Recipe from February 2008 Issue

Nutrition

Nutrition: per serving

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

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Published: 31 Jan 08
Updated: 18 Mar 24

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julie hooley says:

25th Sep 2015 at 8:30 pm

Just had this for tea with pumpkin bread,it was a bit spicy with the pepper but went down ok

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