The soup:

500 g carrots - peeled and roughly chopped
300 g parsnips - peeled and roughly chopped
60 ml olive oil
2 tsp celery salt
1 large onion - chopped
1 stick celery - chopped
2 medium potatoes - peeled and chopped
1 litre chicken stock
285 ml single cream


Walnut pesto:

1 cup unsalted French walnuts
1 clove garlic
½ handful parsley - chopped
1 tbsp lemon
½ cup Parmesan - grated
Pinch salt and pepper

METHOD

The soup:

Heat the oven to 200ºC/400ºF/Gas 6.

Place the carrots, parsnips and the celery salt in a roasting tin. Cover the vegetables with half the oil and roast for 35-40 minutes or until tender.

Heat the remainder of the oil in a saucepan over a moderate heat and ad the onion and the celery and fry for 5 minutes or until tender.

Add the stock and bring to the boil.

Add the potatoes to the saucepan and boil for another 5 minutes. Reduce the heat and simmer for 10 minutes or until the potatoes are tender.

Add the roasted vegetables and stir.

Remove from heat and place in a food processor and combine the ingredients until smooth.

Place the mixture back into the saucepan and over a low heat add the cream to the soup.


Walnut pesto:

Place all the ingredients in a food processor until it resembles a paste and add salt and pepper to taste.

To serve – place a teaspoon of pesto in the middle of the soup.

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