AuthorMarika RosebergDifficultyIntermediateMelt butter in a large stock pot over medium heat. Stirring frequently, cook butter on low heat until deep golden brown for 5-7 Minutes.
Meanwhile, chop the vegetables and mince garlic.
Add leeks, sea salt, pepper to brown butter and cook until soft. Fold in turnips, carrots and cook for further 10-12 Minutes, or until turnips have softened and have golden edges. Add minced garlic and cook for 1-2 Minutes until fragrant.
Pour in vegetable broth, add potatoes and bring it to boil. Lower the heat and simmer for 15-20 Minutes, or until all vegetables are soft.
Gently blend the soup until smooth and creamy. Season with salt & pepper to taste.
Ladle into bowls, drizzle with olive or sesame oil. Garnish with fresh herbs and chopped walnuts.
Ingredients
Directions
Melt butter in a large stock pot over medium heat. Stirring frequently, cook butter on low heat until deep golden brown for 5-7 Minutes.
Meanwhile, chop the vegetables and mince garlic.
Add leeks, sea salt, pepper to brown butter and cook until soft. Fold in turnips, carrots and cook for further 10-12 Minutes, or until turnips have softened and have golden edges. Add minced garlic and cook for 1-2 Minutes until fragrant.
Pour in vegetable broth, add potatoes and bring it to boil. Lower the heat and simmer for 15-20 Minutes, or until all vegetables are soft.
Gently blend the soup until smooth and creamy. Season with salt & pepper to taste.
Ladle into bowls, drizzle with olive or sesame oil. Garnish with fresh herbs and chopped walnuts.
