Pistou soup

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• carrots2

  and celery sticks, peeled and finely chopped

• fennel↗1

  trimmed and finely chopped

• turnip250g g

  celeriac and parsnip, peeled and finely chopped

• frozen peas↗140g g
• tinned haricot beans↗140g g

  or dried haricot beans soaked overnight

• basil↗
• garlic↗1

  garlic

• extra-virgin olive oil↗100ml ml
• parmesan

  and croûtons, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.

2. 2

   Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.