Quick Spiced Root Veggie Soup with Herb Pesto
Such a winner! It comes together in less than 40 minutes from start to finish and it’s so delicious when you are in a smooth-soup-kind-of-vibe.
I love ALL soups! I really do, its my favourite thing to make and eat any time of the year, I don’t know why, maybe its the comfort that it brings me but also its the perfect vehicle for TOPPINGS & I am all about toppings!
My Favourite Soup Toppings
- my chilli oil
- a quick pesto
- micro herbs
- croutons! or toast (because is there anything better than bread dunked in soup?!?)
- feta (love the salty acidity)
- dukkah
- quick sauté greens
The soup feeds a crowd and is freezer friendly.
Quick Spiced Root Veggie Soup with Herb Pesto
Feed a crowd in 40 minutes from start to finish! Such a delicious soup!
Equipment
- Hand-Blender or High-Speed Blender
Ingredients
- extra virgin olive oil
- 1 kg butternut carrots and sweet potatoes, cut into smallish chunks
- 2 onions peeled, cut into wedges
- 5 garlic cloves bashed but skins kept on
- 1 teaspoon cinnamon
- 2 teaspoons coriander seeds
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 3 tsp sun-dried tomato paste (or tomato paste)
- 400g tin brown lentils (not drained)
- 400g tin whole or chopped tomatoes
- 400 ml maybe more depending on thickness vegetable stock
- 1/4 cup toasted pumpkin seeds (optional: as a topping)
Herb Pesto
- 15 g 2 handfuls Italian parsley, leaves only, roughly chopped
- 3 spring onions roughly chopped
- 2 tbsp pumpkin seeds
- 2 teaspoons apple cider vinegar
- 1 jalapeno mild, optional
- pinch salt & pepper
- 1/3 cup olive oil maybe more
Instructions
- Preheat the oven on 200c
- In two separate trays (or one large tray) divide the veggies, onions and garlic. Add and add the spices, season with salt & pepper and a good drizzle with olive oil. Mix with your hands and roast in the oven until the veggies are soft and golden, about 20/25minutes.
- Meanwhile make the pesto by adding all the ingredients to a blender, taste (it should be punchy) and season with more vinegar or salt, finally adding more oil to make the pesto 'scoopable', set aside.
- Add the veggies to a saucepan, add the tomato paste, tin of lentils (with brine) and the can of tomatoes. Fill two cans worth of stock and add to the soup too. Simmer very gently for a few minutes before whizzing the soup until smooth(ish) Have a taste, Season with salt & pepper if needed and add more stock if the soup is too thick for your liking.
- To serve, ladle warmed soup to bowls, top with pesto and sprinkle over some pumpkin seeds. Enjoy!
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