Autumn is approaching and it's cooling down here in Scotland. I've held off putting the heating on as long as I possibly could, but now I admit defeat and I'm putting it on for a wee while at the coldest points of the day.
Last week we were away on a family holiday, first to log cabins in Comrie, then on to a new hotel on the west coast, right on the beach. We had a great week and the weather was glorious. We had 20 degrees temperatures, but now it has dipped to 14 degrees and you can really feel the difference.
Here are a few of our holiday snaps:
|Riverside Log Cabins, Comrie, Scotland|
|Woodland Bay Hotel, outside Girvan, West Coast of Scotland|
So we are home again, our holiday is past and the temperatures have dipped. It's time for making soup to serve with with crusty bread slathered with butter.
I picked up some vegetables from a farm shop on the way home and made us a big pot of Tattie, Neep and Carrot soup or by it's more common name Potato, Turnip and Carrot Soup.
The turnip or neep is something I should explain. The Scottish name for it is neep, although our pet name for it is tumshie, but in English we call it a turnip, however just to confuse matters, down south in England they call these hardy vegetables swede.
Whatever the name it is big and gutsy and brings a lot of flavour to a pot of soup.
Scottish Tattie, Neep and Carrot Soup
A chunky filling soup, perfect for cold Scottish winters.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 6 carrots, chopped
- 1 large turnip, chopped
- 4 medium potatoes, chopped
- a handful of fresh parsley, chopped
- 3 pints vegetable stock, add more if you think it needs it
- a good grinding of salt and black pepper
1. Saute the onion and garlic in olive oil until soft and translucent.2. Add the carrots and cook gently for a few minutes, then add the turnip and potatoes.3. Add the stock, bring to the boil, then reduce to a simmer, cover with a lid and leave to cook gently for 30-40 minutes until the soup is lovely and thick and the vegetables are tender. 4. Add the fresh herbs and season with salt and pepper.5. Serve with crusty bread,6. Enjoy!
Yield: 6-8 bowls
I priced this recipe with supermarket ingredients and own brand stock cubes. The cost is for a pot of this soup is £2.06, that's just 34p per serving for 6 servings.
1 tbsp olive oil = 5p
1 onion = 16p
1 clove garlic = 3p
6 carrots = 36p
1 turnip = 50p
4 potatoes = 52p
handful parsley (half bag) = 35p
3 value stock cubes = 9p