Leaves have started to fall, the days are getting shorted, October is here and autumn is now upon us. As the weather starts to get colder we are going to needs hearty meals to warm us from the inside out. One of our favourite types of warming dishes are soups!

Soups are so easy to make and what’s more there is such a glut of seasonal autumn vegetables you can take advantage of; pumpkins, turnips, potatoes, leeks, onions, carrots, parsnips and more!

Soups are also great because you can make a big batch of soup then freeze it! Hey presto! Gluten free freezer meals ready to go!

Below we start our Autumn Soup Series. This soup started as an experiment and has now cemented itself as a firm favourite in the EAS kitchen. Fresh but hearty, and so cheap to make!

turnip and dill soup - gluten free dairy free egg free nut free paleo

First up is our Turnip and Dill Soup. Who knew turnips could be front and centre in a dish?! This soup makes Turnips fashionable rather than the dumpy vegetable that your Gran might use!

And you know what the secret is? The dill enhances the freshness of the turnip flavour, while the honey/agave syrup balances its natural bitterness. Genius!

You have got to give it a try!

turnip and dill soup - gluten free dairy free egg free nut free paleo

Turnip and Dill Soup – Gluten Free, Dairy Free, Egg Free, Starch Free, Nut Free, Soya Free

Serves 4

Easy Peasy!

Ingredients:

  • glug of olive oil
  • 450g turnip, cut into 2cm x 2cm chunks
  • 1 red onion, roughly chopped
  • 2 large garlic cloves, crushed and roughly chopped
  • 1 tsp honey/ 1/2-1 tsp agave syrup
  • 500ml chicken or vegetable stock
  • 1 tbsp chopped fresh dill
  • salt and pepper to taste

 

Method:

  1. In a saucepan heat a glug of olive oil on a high heat.
  2. Add the turnip, red onion, garlic and honey/agave syrup to the pan and stir until completely covered in olive oil. Put the lid on the pan and turn the heat down to low. Let the turnip and onion steam in their own juices until soft, approximately 15-20minutes.
  3. Now add your stock and fresh dill to the pan and bring to boil. Check that the turnip has cooked all the way through by piercing with a knife. If it slides through easily the turns has cooked. When it has, pour the ingredients into a blender or a food processor to blend until your desired consistency. You can also use a stick blender and blend the soup in the saucepan it was cooked in.
  4. Season with salt and pepper to taste
  5. Serve with some crusty gluten free bread or enjoy on its own.

 

Also suitable for freezing! Divide up into portions and put in the freezer for a ready made meal. Store in the freezer for up to 2 months. Thaw thoroughly before reheating. Reheat using a microwave or in a saucepan on the hob until piping hot.

turnip and dill soup - gluten free dairy free egg free nut free paleo

What did you think?

Leave us a note using the comment box below. Did you do anything different? We’d love to know what you thought of this soup!

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