21 September 2013

Scottish Tattie, Neep and Carrot Soup


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.





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Scottish Tattie, Neep and Carrot Soup
A chunky filling soup, perfect for cold Scottish winters.
Ingredients
  • 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
Instructions
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!
Details
Total time:
Yield: 6-8 bowls


I am submitting my soup to three challenges:

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.



The next challenge I am submitting my recipe to is 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.

The last challenge I am submitting my soup to is also being hosted by 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.

37 comments:

  1. Yay! It's soup season! This soup looks fantastic! Super comforting on a cold day :)

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    1. Thanks Cathleen. I know I have to come around to the idea of it getting colder and darker, but I'm not quite ready yet. Soup is my only concession!

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  2. It's a perfect soup for chilly days ;) Scotland is beautiful, hope I can visit it one day :)

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    1. I hope you do manage. It is indeed beautiful.

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  3. I have half a neep waiting to be used, a very large one from the garden, this will be perfect for it as it is definitely soup weather ;)

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  4. That looks like one awesome bowl of soup, and I love that challenges!

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  5. What lovely photos!! and from one Scottish girl to another - a fabulous soup!
    Mary x

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  6. That looks like one happy baby in the water! Maybe if I call them neeps Dave will eat the turnips? It snowed here on Thursday and we've had a cold weekend so soup is on the menu :)

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    1. Soup is a great way to have them without him noticing, but if you are having them mashed, why not mix them with either mashed carrots or potato. It gentles the flavour, which can be strong.

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  7. What lovely vacation photos, Jacqueline! A beautiful place. Love the cabin.
    Your soup is a great fall post...everyone is starting to think warm, cozy dishes when fall arrives. It looks delicious.

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    1. It was a great wee holiday to prepare us for Autumn, such fun. It's definitely soup time here now.

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  8. We are such soup fans in our family- we make soup at least twice a week all year round! This one looks wonderful; just the thing for using up the last of the fresh parsley from the garden before Autumn really sets in. Looks like you had a great holiday; I would love to visit Scotland some day.

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  9. Soup and a crusty roll is like a hug on a cold day!

    Love your holiday photos - the one of the trees hanging over the stream is beautiful.

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    1. You're right, it really is like a hug. Thanks re the photos. Graham took that one, so I will pass on the compliment.

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  10. Gorgeous photos! I love the beginning of Autumn for warming soups and abundant harvest - this one looks delicious!

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  11. enchanting place!
    I love the flowing stream in the woods

    And I like a lot your soup. I'll make it without pepper for my son:)

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    Replies
    1. It was a gorgeous place, especially for kids.

      I hope you enjoy the soup :)

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  12. Your photos make me want to jump on a plane to Scotland, and eat your soup once I get there because I'll be chill to the bone there.

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    1. Hi Mireya, It's actually warmed up a bit again, so you'd probably be finre :)

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  13. Mmm..just the sort of thing I need right now x

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  14. Your hols looked lovely - and we've had weather much the same - we were still in the twenties, when suddenly this weekend, a gully-washer, and things have cooled right down. We are still -- STILL!! -- putting off turning on the heat, but I daresay that October will be the absolute limit - and we're cheating; we already have the flannel duvets on the beds.

    We'll be in your neck of the woods in November, first two weeks. Hope to see you...

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  15. Scotland looks so magical Jacqueline! I love your photos.

    (and look how big your boy is getting! Adorable).

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  16. What stunning holiday locations. I am so envious.

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  17. What gorgeous holiday snaps! It looks like a beautiful place to go on holiday. Thank you for sharing your delicious sounding soup recipe with Shop Local too, much appreciated :) x

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    1. Thanks Elizabeth and I look forward to seeing the other entries :)

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  18. What a ovely filling tasty soup! I made this scrumptious soup too & loved it!

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  19. Great photos of your holiday I stayed in Scotland the first week in November but seems like an age ago now. My reason for the comment is about neeps. I live in Kent South East England and the picture you show in your recipe is called a sweed here. We have both sweed and turnip, turnip being smaller with a white top. I saw sweed being sold in Oban and called sweed but did not see any turnip. Sweed has a orange colour flesh while turnip is white with a peppery taste. I will make your soup twice using the different veg and see which comes out the best.
    Pete

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x