Hearty and healthy and perfect for the long cold spells ahead, this earthy, budget-friendly soup should satisfy just about everyone. Ingredient quantities are very loosely measured here…just how big is a large rutabaga? Or a small turnip? Frankly, it doesn’t matter; each time you make this soup it will taste slightly different as those root measurements vary. All good!
Ingredients:
1 onion
1 turnip or rutabaga
1 parsnip
1 (large) potato
2-3 carrots
2 Tbsp vegetable oil
2 Tbsp butter
4-5 cups water
2 tsp grated fresh ginger or 1 tsp dried
1 Tbsp turmeric or curry
1 cup whole milk
½ lemon, juice of
¼ cup sour cream or yoghurt
2 Tbsp fresh dill or 1 Tbsp dried
1 tsp white pepper
½ tsp salt
Saute root veg in oil and butter. Start on high heat for c. one minute, then lower heat, cover pot, and simmer for another 10-15 minutes.
Add water, bring to boil, cover again, simmer until veg are soft, c. 20 minutes more.
Reserving the liquid, strain veg, add ginger and turmeric or curry, and puree until smooth. Place back into pot with cooking liquid and add milk. Reheat to desired eating temperature.
Remove from stove, stir in yogurt or sour cream, lemon juice, and spices.
Check for seasoning and serve.