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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.