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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!