Bread in four easy steps
Kids can help with this super-simple bread recipe. Use whichever flour you like, granary, wholemeal or white
Pistou soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2 tbsp olive oil
- 1 onionfinely chopped
- 2 each medium carrotsand celery sticks, peeled and finely chopped
- 1 small fennel bulbtrimmed and finely chopped
- 250g each turnipceleriac and parsnip, peeled and finely chopped
- 140g frozen peas
- 140g tinned haricot beansor dried haricot beans soaked overnight
For the pesto
- large bunch basil
- 1 clovegarlic
- 100ml extra-virgin olive oil
- grated parmesanand croûtons, to serve
Nutrition: per serving
- kcal201
- fat15g
- saturates2g
- carbs13g
- sugars7g
- fibre7g
- protein4g
- salt0.15glow
Method
step 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.
step 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.
