Parsnip and Butter Bean Soup with Pesto and Portobello Mushrooms
Ingredients
- 3 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, crushed
- 500g parsnips, peeled and chopped
- 1L low sodium vegetable stock
- 2 x 400g tins butter beans, rinsed and drained
- 400g Portobello mushrooms, thickly sliced
- 2 tbsp pesto
- Juice of ½ lemon
- 4 tbsp grated parmesan cheese
- Picked basil leaves to serve
Method
1. Preheat oven to 180C. Line a baking tray with baking paper and brush with 1 tbsp olive oil.
2. Arrange the sliced mushrooms on the baking tray, season and cook for 30 minutes.
3. Heat 1 tbsp of olive oil in a large saucepan over medium heat and sweat the onion, garlic and parsnip with a little seasoning 10 minutes.
4. Add the stock and 1 tin of the butter beans and bring to the boil. Lower the heat and simmer for 20 minutes.
5. Blend the soup until smooth and season to taste.
6. Combine the remaining beans with the pesto and 1 tbsp olive oil and lemon juice.
7. Reheat the soup and divide into bowls, top with the mushrooms and pesto butter beans. Drizzle with olive oil and serve with grated parmesan and basil leaves.