2 carrots, roughly chopped
1 swede, peeled, roughly chopped
1 parsnip, peeled, roughly chopped
2 stalks celery, sliced
1 red onion, diced
1 fresh bay leaf
6 sprigs thyme
¼ cup flat-leaf parsley leaves
6 cloves garlic, smashed
10 black peppercorns
2 skinless chicken breast fillets, diced
Extra ¼ cup flat-leaf parsley leaves
50g baby spinach leaves
½ cup basil leaves
20g parmesan, finely chopped
¼ cup extra virgin olive oil
1 Tbsp water
¼ clove garlic, crushed
Sea-salt flakes and freshly ground black pepper, to season
Put carrot, swede, parsnip, celery, onion, bay leaf, thyme, parsley, garlic, peppercorns and water in a large heavy-based saucepan. Bring to the boil over a high heat, then reduce heat to low and simmer gently uncovered for 2 hours.
Increase heat to medium-high. Add chicken and cook for 8 minutes or until chicken is cooked through. Stir in extra parsley.
Meanwhile, to make spinach pesto, put baby spinach leaves, basil, parmesan, oil, water and garlic in the bowl of a food processor and process until a chunky sauce forms. Season with salt and pepper.
Serve chicken and vegetable soup dolloped with spinach pesto.