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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.