2 tbsp olive oil
1 onion finely chopped
2 medium carrots
2 celery sticks, peeled and finely chopped
1 small fennel bulb trimmed and finely chopped
250g and parsnip, peeled and finely chopped
140g frozen peas
140g tinned haricot beans or dried haricot beans soaked overnight
For the Pesto
1 large bunch of basil
1 garlic clove
100ml extra-virgin olive oil
Step 1: Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins.
Step 2: Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender.
Step 3: At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.
Step 4: Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser.
Step 5: Taste and season until desired taste. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.