About this recipe:I can't get enough of this soup, so you will nearly always find it on one of my menus. It's so simple to make and is ready in an hour (Don't roast the veg, just add to the water and boil instead and it's ready in half an hour). Why would anyone ever make a packet soup again after learning just how easy it is to make your own. I love this with Hot Honey and Rosemary Soda Bread (see my recipe on this website) thats fresh from the oven dripping with Country butter. Yum!!!
200g Carrots - washed, peeled and chopped into 2.5cm (1 inch) pieces
200g Turnip - washed, peeled and chopped (roughly half the size of the carrots)
2 Large Potatoes - washed, peeled and chopped into 5cm (2 inch) pieces
2 Knorr Vegetable Stock Cubes
1.5 L Water
4 Garlic Cloves Peeled
1 Lg onion quatered
Small Bunch of Fresh Thyme (About 4 sprigs)
Salt and Pepper to taste
Blonde Roux to thicken (Equal quantaties of flour and fat cooked to a smooth sandy texture - see footnote)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat your oven to 200 degrees C (gas mark 6)
Place the carrots, turnips, thyme (remember how many stalks you use!) and potatoes in a roasting tin and sprinkle lightly with olive oil, Mix well, then place in the oven for 15 minutes. Stir well, add the onion and garlic and cook for a further 10 minutes.
Remove from the oven and place all the ingredients in a medium sized pot (enough to hold 3-4 litres). Add the onion, water and stock cubes, bring to the boil and simmer.
Without burning yourself, remove the thyme from the pot
Using a stick blender (or a food processor or a potato masher - if using a masher, be sure to go slow though so you don't splash any on yourself, it will be very hot!!!), blend really well till totally smooth and free from lumps.
Simmer for 15 minutes.
If the soup is not thick enough add a little roux and whisk well till free from lumps. I tend not to use any roux in this soup, leaving it gluten-free and almost fat-free.
Finish with fresh cream, a sprig of fresh thyme and a hint of black pepper from the mill.
Melt 100g butter on a low heat in a pot. Add 100g plain flour and cook out till the mix is smooth and the flour is cooked, stirring all the time.
Remove from the heat, You can store this for up to 1 week in a container in the fridge. It can be used to thicken stews, sauces or soups.