This is a perfect way to cook up turnips, potatos and other veg you may have left in the share at the end of the week. It’s lovely to taste the odd burst of flavour from the coriander and cumin seeds. What makes it in my opinion is the freshly chopped herbs sprinkled on the top before serving….
Ingredients
2 teaspoons of coriander seeds
2 teaspoons of cumin seeds
1 teaspoon of turmeric
2 tablespoons of Olive Oil
1 large onion roughly chopped
2 large cloves of garlic finley chopped
3 to 4 Turnips peeled and chopped into 2cm cubes
2 to 3 largish potatoes peeled and chopped as above
300g of Broccoli broken into small florets
Any thing else you have left over
2 vegetable stock cubes
2 pinches of fresh coriander and flat leaf parsley finely chopped.
Method
Heat oil in large saucepan
Add coriander and cumin seeds and let them sizzle for a minute or so
Add onions and garlic and cook until onions are translucent, add turmeric and stir
Add turnips, potatoes and broccoli and stir thoroughly
Dissolve stock cube in 1 litre of water and add to pan
Season to taste
Bring to boil then cover and simmer for 20-30 minutes until veg are cooked.
Take off heat and mush with your favourite musher (food processor/wand etc)
Serve in bowls with sprinkled coriander and parsley and lots of black pepper
We had enough turnips to make 2 big pans of this soup. It tasted great and the kids loved it too!!