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Scottish Tattie, Neep and Carrot Soup

A comforting bowl of hot Tattie, Tumshie and Carrot Soup. Nothing better on a cold day. Do you know what a tumshie is? #soup #autumn #scottishrecipes

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Scottish Tattie, Neep and Carrot Soup

Scottish Tattie, Neep and Carrot Soup. A traditional winter soup from Scotland, full of seasonal vegetables and packed with flavour. A great comfort dish for winter.

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Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks

NYT Cooking: I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.

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roasted carrot, turnip and red lentil soup with ginger. I also added cinnamon, turmeric, and extra coriander with shaved ginger to top...delicious.

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Parsnips, garlic, blue cheese soup

Pale, smooth, delicately sweet but deeply flavoured, this soup is a perfect winter’s lunch. It was dreamt up by our collaborator Nikki Duffy and she recommends using a creamy, softish blue cheese such as Cornish Blue. Dolcelatte works well too, but avoid Stilton, which usually introduces an unwanted bitter note.

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