Serves 4
Time 45 minutes
Ingredients 2 tbsp of olive oil 1 large red onion 2 carrots 1 stick celery 150g celeriac 150g swede 400g swiss chard (or kale)
2 large garlic cloves
1 400g can green lentils
1 can tomatoes
10g thyme
10g parsley
4 sage leaves
1 bay leaf
750ml vegetable stock
60ml white wine
Pesto
25g parsley
20g toasted pine nuts
1 tsp of white miso (optional)
3 tbsp of extra virgin olive oil
Method
Peel, trim and roughly chop all the vegetables.
Drain and rinse the lentils. Remove the thyme, sage and parsley from the stems and roughly chop.
Heat the olive oil in a large saucepan, place the carrots, onion and celery in the pan and fry over a low/medium heat until soft. Add the celeriac and swede and cook for a further 15-20 minutes. Add the chard and garlic to the pan and cook for a further 2-3 minutes. Add the chopped thyme and sage to the pan and stir through. Once all the vegetables are soft, add the lentils, tomatoes, stock, wine and bring to the boil.
Taste the soup and season with salt and pepper. Cover and simmer for 13-15 minutes
While the soup is cooking, make the parsley pesto. Add the pine nuts to the blender and blitz. Add the rest of the ingredients and pulse until the ingredients come together into a pesto. When the soup is ready, add the pesto to your liking and top with parsley.
You can store the soup in a sealed container in the fridge or freezer ready to be reheated anytime.
Rowan Price
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