Plum, orange & almond cobbler
This comfortingly cakey cobbler makes a warming end to any meal
Chunky root vegetable soup with cheesy pesto toasts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- 2 shallotsfinely chopped
- 2 garlic clovescrushed
- 100ml white wine
- 1 medium leekchopped
- 1 medium parsnipdiced
- 1 large carrotdiced
- 1 swedediced
- 1l vegetable stock
- 100g mature cheddargrated
- 1 ciabattaloaf or small baguette, cut into 8 thin slices
For the pesto
- 25g pack flat-leaf parsleyfinely chopped
- 25g pack chivesfinely chopped
- 25g finely grated vegetarian parmesan-style cheese
- 2 garlic clovescrushed
- 1 tbsp toasted pine nutschopped
- olive oil
Nutrition: per serving
- kcal388
- fat18g
- saturates9g
- carbs43g
- sugars18g
- fibre9g
- protein15g
- salt1.85g
Method
step 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.
step 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.
step 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.
step 4
Season the soup well and serve with the cheesy pesto toasts and remaining pesto, for drizzling.
