Soups to conquer: Sunshine Soup 

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Soups to conquer: Sunshine Soup

By Clodagh Mckenna

Published: | Updated:

This 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

SERVES 4

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

  •  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.
  •  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.
  •  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.
  •  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.