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Turnip Soup
Ingredients
15g/1/2 oz polyunsaturated margarine
225g/8 oz carrots, scraped and sliced
225g/8 oz turnips, peeled and sliced
1 Litre/1-3/4 pints chicken stock
Salt
Freshly ground black pepper
2 Teaspoons ground coriander
1 Teaspoon ground cumin
1 Tablespoon finely chopped coriander leaves
Coriander leaves, to garnish (optional)
Preparation Method
Heat the margarine in a saucepan, add the carrots and turnips and cook gently for about 6 minutes, stirring occasionally. Heat the stock in a separate saucepan and pour it over the vegetables. Bring to the boil, add salt and pepper, and simmer for 30 minutes, covered.
Put through a coarse food mill or blender and return to the clean pan. Reheat, adding more salt and pepper as needed. Add the spices and the chopped coriander leaves, mix well, and stand for 5 minutes before serving. If wished, garnish each bowl with coriander leaves.
You can Serves 4 Turnip Soup
