The Carrot Tops Allotment Blog!

Directions

Method

1. On a medium heat, melt the butter in a large saucepan and add the onion, garlic and bay leaf – fry until the onions are soft and translucent.
2. Add the turnips into the mixture and season with salt and pepper. Meanwhile, dilute a couple of stock cubes in boiling water.
3. Add the diluted stock to the pot and bring the whole lot to the boil and cook for around 5 – 10 minutes. Lower to a medium heat and simmer until the turnips are soft enough to poke through with a knife.
4. Stir in the mint and simmer for a few more minutes.
5. Remove the bay leaf and transport the mixture to a blender and blend the whole lot.
6. Turnips are quite the fibrous vegetable, which means after you have blended the the soup, you may very well end up with a mixture that resembles hessian cooked in stock. My advice at this stage is to pass the mixture through a sieve in order to get a smooth and tasty soup.
7. If you’re partial to a bit of hessian, there’s no need to carry out step 6.
8. Garnish with pepper, and if you like, feel free to grate some cheese over the top.