Chunky root vegetable soup with cheesy pesto toasts

• butter↗25g g
• shallots↗2

  finely chopped

• garlic cloves↗2

  crushed

• white wine↗100ml ml
• medium leek↗1

  chopped

• medium parsnip↗1

  diced

• large carrot↗1

  diced

• swede↗1

  diced

• vegetable stock↗1l l
• mature cheddar↗100g g

  grated

• ciabatta↗1

  loaf or small baguette, cut into 8 thin slices

• pack flat-leaf parsley↗25g g

  finely chopped

• pack chives25g g

  finely chopped

• finely grated vegetarian parmesan25g g

  -style cheese

• garlic cloves↗2

  crushed

• toasted pine nuts↗1 tbsp

  chopped

• olive oil↗

Step-by-step instructions

1. 1

   Melt the butter in a large heavy-based saucepan. Add the shallots and cook for 5 mins until soft, then add the garlic and cook for 1 min more. Pour in the wine and simmer until reduced, then add the vegetables and cook for 2-3 mins.

2. 2

   Pour in the stock, bring to the boil, reduce the heat and simmer for about 20 mins until the vegetables are soft. Meanwhile, to make the pesto, mix all the ingredients together with enough olive oil to make a thickish paste. Season.

3. 3

   To make the toasts, put the grated cheese in a bowl and mix together with 2-3 tsp of the pesto. Heat grill. Put the ciabatta slices under the grill and toast on both sides. Remove, top with the herby cheese mixture, then grill until melted.

4. 4

   Season the soup well and serve with the cheesy pesto toasts and remaining pesto, for drizzling.