This medley of root vegetables cooks to a rich and delicious sweetness that is topped with tangy goat’s cheese and crunchy roasted walnuts.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
small knob of butter
1 onion
1 small celeriac, peeled
2 medium parsnips, peeled
200 grams potatoes, peeled
1 apple, peeled and cored
2 cloves garlic, crushed
3 cups vegetable stock
1 tablespoon thyme leaves
¼ cup cream
sea salt and freshly ground pepper
To serve
½ cup walnuts, roasted and roughly chopped
100 grams soft goat’s cheese, crumbled
extra fresh thyme leaves, optional
METHOD
Heat the oil and butter in a large saucepan. Thinly slice all the vegetables and the apple and add to the pan with a good pinch of salt. Cover and cook gently for about 30 minutes, stirring occasionally and adding a splash of water if necessary. The vegetables need to be well cooked and meltingly tender at this stage for the soup to have a good flavour.
Add the stock and thyme and simmer with the lid slightly ajar for 20 minutes.
Cool a little then blend until smooth using an immersion blender or a food processor. Tip back into the saucepan and reheat to serve. Stir in the cream just before serving.
To serve: Ladle the soup into bowls and top with the walnuts, goat’s cheese, a grind of black pepper and a few thyme leaves.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!