Sweet turnip & roasted garlic soup recipe from maisietoo |
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Ingredients25g butter1 medium onion (finely chopped) 3 medium carrots (diced) 2 medium potatoes (diced) 300g turnips (diced) 1 stick celery (sliced finely) 750ml chicken stock 4 tsp honey 6 cloves garlic (roasted in their skin until soft) |
Handy HintThe garlic cloves will probably roast in a few minutes in the oven at 180C. Keep an eye on them because you don't want them to burn. To make the recipe even quicker to make, don't dice the vegetables, just quickly chop into chunks and blend ALL of the soup rather than half. |
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Method1. Melt the butter in a saucepan, add the onion, then cover and cook gently for 10 minutes, without browning2. Add the carrots, potatoes, turnips, celery and stock to the pan. Bring to the boil, cover, then simmer gently for 1 hour, stirring occasionally. 3. Remove from the heat, blend half the soup until smooth, then return it to the pan. 4. Squeeze the roasted garlic cloves from their skins, mash to a paste, then add to the soup along with the honey. Season to taste. 5. Reheat gently for a few minutes and serve. | |||||||||||||||||||
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