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
The first is Cooking with herbs hosted by Karen over at Lavender and Lovage. It's a monthly challenge, which encourages bloggers to cook with fresh herbs.
I used fresh parsley in my soup.
Credit Crunch Munch, which was set up by Helen over at Fuss Free Flavours and Camilla over at Fab Food 4 All. This month it is being hosted by Elizabeth from Elizabeth's Kitchen Diary.
My soup is frugal as the ingredients are lovely and cheap as well as being healthy. Good if you are on a budget and there are lots of portions in this soup, so it should last a few days.
Elizabeth. It's her own challenge and is all about shopping locally and using local produce. The challenge is appropriately called Shop Local. The main ingredients for my soup were all bought from a farm shop, where they sell local produce.