Hearty Minestrone

Peel, trim and roughly chop the onion (1 red) and carrots (2). Slice the stick (1 celery) into similar sized pieces. Peel and grate the garlic (1 clove). Peel and roughly chop the celeriac (150 g) and rutabaga (150 g) into 1 cm pieces. Shred the swiss chard (400 g) leaves into thin strips and roughly chop the stalks. Drain and rinse the green lentils (canned) (400 g). Remove the thyme (10 g), leaves (4 sage) and parsley (10 g) from the stems and roughly chop.

Heat the olive oil (2 tbsp) in a large saucepan, place the carrots, onion and celery in the pan and fry over a low/medium heat until soft. Add the celeriac (150 g) and rutabaga (150 g) and cook for a further 15-20 minutes. Add the swiss chard (400 g) and garlic (1 clove) to the pan and cook for a further 2-3 minutes. Add the chopped thyme (10 g), leaves (4 sage) and leaf (1 bay) to the pan and stir through. Once all the vegetables are soft, add the green lentils (canned) (400 g), plum tomatoes (canned) (400 g), vegetable stock (750 ml), white wine (50 ml) and bring to the boil. Start 20m timer

Taste the soup and season to perfection with salt and pepper. Cover and simmer for 13-15 minutes. Start 15m timer

While the soup is cooking, make the parsley pesto. Add the pine nuts (20 g) to the blender and blitz into a meal. Add the white miso (1 tsp), extra virgin olive oil (3 tbsp) and parsley (25 g) and pulse until the ingredients come together into a textured pesto. Place half the pesto in a sealed container and save for another day.

When the soup is ready, place half the pesto in a bowl, add the remaining pesto and scatter with parsley. Pour the remaining half of the soup into a sealed container, let it cool down to room temperature and place the container in the fridge ready to be reheated and eaten for lunch later in the week (make sure it’s piping hot).