Ingredients
For the soup
2 carrots, peeled and chopped
150g/5oz new potatoes, chopped
400ml/14fl oz vegetable stock
½ tsp chilli flakes
2 tbsp olive oil
2 cloves garlic, finely chopped
1 vine tomato, de-seeded and chopped
salt and freshly ground black pepper
For the parsley pesto
2 handfuls parsley leaves
3 tbsp olive oil
Method
1. For the soup, place the carrot, potato, stock and chilli flakes in a saucepan and bring to the boil. Reduce the heat and leave to simmer for 7-8 minutes, then drain the vegetables, reserving the stock.
2. Heat the olive oil in the saucepan and fry the vegetables, along with the chopped garlic, for 3-4 minutes, or until tender.
3. Pour the stock back into the pan with the vegetables, stir in the tomatoes and season, to taste, with salt and freshly ground black pepper. Using a hand blender, process the soup until smooth.
4. For the pesto, blend the parsley and oil together in a mini food processor to a smooth purée.
5. To serve, ladle the soup into a shallow bowl and drizzle over the parsley pesto.
