submitted by Emmay
This recipe is perfect for chilly days, but can be adapted to make a lighter soup by varying the vegetables you use. Try leaving out the swede and turnip and adding broccoli (add the broccoli when the potatoes are almost done to avoid it overcooking). Or, if you like an even thicker soup, try adding frozen peas. Almost any vegetable will do!
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Ingredients:1 large potato
3-4 large carrots
1 swede (if available)
1 turnip
1 large onion
2 T. oil (I like to use olive oil)
2 T. butter
Stock or stock cubes (beef, chicken or vegetable, whichever you like)
Dollop of sour cream or natural yogurt
Dash of lemon juice (I pick my lemons fresh from the garden - what a treat!)
Pepper and salt to taste
Dill to garnish (optional)
Directions:
Peel vegetables if required. Roughly chop them (don't worry too much about size). Heat oil and butter in a large pan, toss in the vegetables and briefly sauté them to bring out the flavor. Add enough stock (or water and the stock cubes) to cover and allow to simmer until well cooked - about 45 minutes.
Drain most of the stock and puree the vegetables to desired consistency. Return the stock and vegetable puree to the pan and gently reheat. Stir through the sour cream or yogurt. Add lemon juice, pepper and salt to taste.
Sprinkle on some dill, serve with hot, crusty bread.
Thrifty tip: Use leftover potatoes, vegetables and cooked meat. Add them when the fresh vegetables are almost cooked.
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Copyright © 2005 by Emmay. All rights reserved.
