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Root vegetable soup

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Trying to eat local seasonal food means a lot of the vegetables that don’t inspire affection.  This week I made root vegetable soup with tarragon cream and turnip chips, which was worth making.  I used a lighter cooking cream which I didn’t beat, and next time I’ll probably leave it out to make this vegan.  I used half a turnip for the chips, which were surprisingly good.  For the soup itself I used half a turnip, 2 carrots, 1 rutabaga, 1 sweet potato, 1 potato, and 1 celeriac.  Next time I think I may toss in some parsnip or beet.


I served it with a bit of bread and a side of mixed vegetables (zucchini/courgette, carrot and bell pepper).



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