Soup is a big favourite of mine, and we generally have it at least once a week. Especially on days when I’ve baked bread. I’ve tried a few different combinations recently and decided I would try to bring you a weekly soup recipe. A “feature”, if you will! I probably won’t give exact measurements because every soup is different and most things should be added to taste. With soup, there is always leeway, so I figure it should be more free – more of a suggestion of ingredient groupings and flavour combinations!
Given the freezing temperatures we are experiencing, this week’s soup, “Winter Warmer”, seems fitting! It is a great way to use those root vegetables that are sitting around. It made me realize I tend to use them to bulk up dishes and soups instead of appreciating their own flavours. In this soup the humble roots get a chance to shine!
Winter Warmer Soup summarized from The Complete Encyclopedia of Vegetables and Vegetarian Cooking (which is a FANTASTIC book)
1 large potato
1 or 2 parsnips
1 large turnip
1 large onion
1.Chop up the vegetables and put them in a large pot with a 2 tbsp sunflower oil and 2 tbsp butter. Stir. Cover and “sweat” on a low heat for 15 minutes, shaking the pan occasionally to prevent sticking.
2. Pour in 6 cups of water (or stock, or a mixture) and bring to a boil. Season with salt and pepper. Cover and simmer for 20 minutes or until veggies are soft.
3. Blend. I use a hand-held blender so there is no need to take anything out of the pot, but you can use a regular blender. Just blend the vegetables without most of the liquid, or it gets too messy. Return everything to the pot.
4. Add a little milk to the soup and stir as you reheat. Careful not to boil.
5. Remove from heat and stir in dill, ginger (you can add fresh at the blending stage) . Maybe a bit of lemon juice too, though I didn’t have any and it was still lovely. Dish up and put a little dollop of yogurt on top.
Enjoy and keep warm!