This is the kind of hearty, hug-from-the-inside kind of soup I crave on cold days. Blending a portion of the soup, then adding it back to the pot creates a lovely creaminess without actually adding cream. The kale + pumpkin seed pesto will likely make twice as much as you’ll need to serve with this soup, however I find it hard to make smaller amounts in my processor, and any leftovers can be stored in the fridge for up to a week or frozen for later use. To keep this plant-based I like to use white miso in the pesto, found at most supermarkets or Asian food stores, however grated parmesan can be used if preferred.
Servings: 6
Ingredients
2tablespoonsolive oil
1onionfinely diced
1carrotfinely diced
1stickceleryfinely diced
3clovesgarliccrushed
2teaspoonsfinely chopped rosemary leaves
1litrevegetable stock
3 x400gtins cannellini beansdrained and rinsed
1bay leaffresh or dried
Juice 1/2 lemon
Kale + pumpkin seed pesto
200gbunchkalestems removed
2clovesgarlic
1cuppumpkin seeds (pepita)lightly toasted
1green chilliroughly chopped (remove seeds for less heat)
1tablespoonwhite (shiro) miso paste or 1/4 cup finely grated parmesan cheese
2tablespoonslemon juice
3/4cupextra virgin olive oil
Instructions
Heat a large saucepan over medium-high heat, sauté onion 4-5 minutes, stirring often until tender. Add carrot, celery, garlic and rosemary and continue to cook for a further 2-3 minutes. Add vegetable stock, beans and bay leaf. Bring to the boil, then reduce and simmer 10 minutes or until vegetables are soft. Remove bay leaf and compost. Transfer 1/3 of the soup to a blender and blend until smooth before returning to the saucepan, add lemon juice and season well with salt and pepper. Serve hot topped with a spoonful or two of kale + pumpkin seed pesto. Any leftovers will store in an airtight container in the fridge for 3-4days.
To make the kale and pumpkin seed pesto, combine all ingredients except olive oil in a food processor and pulse until finely chopped, with the motor still running, drizzle in olive oil and blend until relatively smooth. Taste and adjust seasoning. Store leftovers in the fridge for up to 1 week or freeze in small portions for up to3 months.