, , , , , , , , , , , ,

SONY DSCThis tasty hearty soup is great for using up leftover bits of vegetables, you don’t necessarily have to stick to those listed above and any vegetables will go really well; green beans, peas, mushrooms, peppers, courgettes, leeks, cauliflower, broccoli… they will all taste delicious just use in similar quantities.

Preperation time:
Cooking time:
Servings: 4-6


  • 2 carrots, peeled and roughly diced
  • 2 parsnips, peeled and roughly diced
  • 1 medium white onion, finely chopped
  • Tin of chopped tomatoes
  • 1 stick of celery, chopped
  • Handful of shredded savoy cabbage (about 4 leaves)
  • 250g Merchant Gourmet mixed grains
  • 1 clove of garlic
  • 2 tbsp pesto
  • 1.5 litres vegetable stock
  • Salt and pepper to taste
  • 10g butter
  • 1 tbsp olive oil for drizzling on top
  • A few fresh basil leaves, roughly chopped


  1. In a heavy based pan fry the onion and garlic in butter until soft and translucent.
  2. Add the carrots, parsnips and fry until the parsnip is a little coloured.
  3. Add the remaining ingredients bar the olive oil and fresh basil, and cook on a moderate heat for 15 minutes.
  4. Serve evenly into bowls and glug a little olive oil and a sprinkle of basil on the top of each bowl.