This is a creamy, nourishing soup that is turned into a satisfying meal with the addition of garlicky sautéed mushrooms.
The soup itself is vegan so leave off the pecorino if you want to keep it plant based. Garnishing your soups with roast veggies is a great way to turn it into a meal, so play with the combinations to mix things up. Think veggies like roast Brussel sprouts, cauliflower, broccoli or pumpkin.
- 3 tbsp olive oil
- 1 large onion, peeled and diced
- 3 clove garlic, roughly chopped
- 500g parsnips, peeled
- 1L vegetable stock
- 2 tins white cannelinni beans
- 200g Portobello mushrooms, thickly sliced
- 5 tbsp olive oil
- ½ jar vegan pesto
- Juice 1/2 lemon
- 1 small piece of pecorino
- Black pepper
- Place a medium saucepan over medium heat and sweat the onion, garlic and parsnip in the olive oil with a little seasoning for about 10 minutes. Add the stock and 1 tin of the white beans and cook for another 10 minutes until everything is soft. Blend the soup until smooth and adjust the seasoning to taste.
- Heat a frying pan over a medium to high heat. Add 2 tbsp of the olive oil, the mushrooms and a little seasoning and sauté until the mushrooms are cooked through.
- Combine the remaining butter beans with the pesto and 3 tbsp olive oil and lemon. Season and set aside.
- Reheat the soup and reduce if a little too thin. Spoon the soup into bowls, top with the mushrooms and pesto butterbeans and the oil and finish by finely grating over the pecorino cheese.
Cook time: 30 minutes