Chunky Root Vegetable Soup with Cheesy Pesto Toasts Recipe

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened.

Add the diced carrots, parsnips, and sweet potatoes to the pot and sauté for 5 minutes.

Pour in the vegetable broth and water, then add the bay leaf and dried thyme. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until the vegetables are tender.

While the soup is simmering, preheat the oven to 400°F (200°C). Place the slices of crusty bread on a baking sheet and toast in the oven for 5 minutes.

Remove the toasted bread from the oven and sprinkle each slice with shredded cheese. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.

To serve, ladle the chunky root vegetable soup into bowls and top each bowl with a spoonful of pesto. Serve with the cheesy pesto toasts on the side.