Spicy carrot and potato soup with parsley pesto


For the soup
For the parsley pesto

Preparation 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.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

Next on


1:30pm Tomorrow

Guests in this edition are Billy Elliott stars Brad Wilson and James Lomas.

Added. Check out your playlist Dismiss