creamy root veg soup
3 turnips cubed
2 medium potatoes cubed
3 slices bacon cut in small chunks or cooked in advance and crumbled
one medium onion diced small
1 medium carrot shredded or sliced thin
2 cups veggie stock or 2 cups water and 3 bouillon cubes
2 tbsp flour
1/2 tsp cumin
cover potatoes and turnip with water and boil until tender .Drain off all but about one cup of the water and Puree remainder with veggies in food processor In the meantime in large sauce pan, cook bacon drain off all but 2 tbsp fat,add onions and saute.When done add the flour stir and slowly add the veg. stock, spices and all but a few tbsp of carrot. Heat and simmer for 5-10 minutes,reduce heat. Add milk and pureed root veg, stirring continuously until mixed. Heat through and serve hot. Garnish with some carrot bits and some green herbs. I used kale and parsley on ours. If you wanted to used bacos or some sort of substitute or emit bacon altogether it would still be very good. Some cheddar cheese added in would be nice as well. If i had thought about it I would have added a bit of parsnip too and it would have given a nice flavor.
This was a very good recipe and made a thick, hearty, tasty and very healthy soup. I served ours with toasted cheddar baguettes. It is a very cheap meal to make. I think it could be a very versatile recipe depending on ratios of veggies you put in. Maybe add some sun dried tomatoes and corn bits and serve with croutons.