Served in larger quantities this hearty soup can make a meal in itself.
You can use any other orange or light coloured vegetables (such as potatoes, sweetcorn, yellow courgettes, pumpkins, turnips) that have a firm enough texture not to disintegrate during cooking. Be sparing with the turmeric; it is for colour only and too much will spoil the taste.
SERVES 4 (AS A STARTER)
25 g (1 oz) butter
1 large carrot, peeled and cut into 4 cm (1 1/2 inch) match sticks
2 celery sticks, cut into 4 cm (1 1/2 inch) match sticks
100 g (4 oz) swede, peeled and cut into 4 cm (1 1/2 inch) match sticks
225 g (8 oz) cauliflower, broken into florets
1 medium onion, skinned and sliced
2.5 ml (1/2 tsp) ground turmeric
1 litre (1 3/4 pints) vegetable stock
salt and pepper
fresh snipped chives, to garnish
1. Melt the butter in a saucepan, add all the vegetables and cook for 2 minutes, stirring occasionally.
2. Add the turmeric and cook for 1 minute. Pour over the stock and adjust seasoning.
3. Bring to the boil and simmer for 20 minutes. Garnish with snipped chives and serve with crusty brown bread.
