Harvest Soup

Serves 5

2 large potatoes

1 turnip

1 onion

2 large carrots

1 cube of frozen basil (I’m sure a tsp of fresh would taste better)

1 C cream

3 C water

1 vegetable bullion cube

salt to taste

Cut and cube potatoes, turnip, carrots and onion. In a large frying pan fry carrots and turnips in about 1/8 C of vegetable oil over med- med/high heat. Let them brown a bit then let them soften you will want to cover them up so that the steam can help soften them faster. When they are tender you can add the potatoes and onion. Keep stirring while the mixture is cooking.

Place the vegetable bullion in two cups of boiling water and let it dissolve add to the mixture. Add basil, salt to taste, cover mixture and let it cook over a medium heat for about 30 mins check every 10 mins and stir. Add the rest of the water and stir.

Add the 1 C cream stir in slowly once it is in if it needs to thicken you can sieve and add a tbsp of flour to thicken the soup.

Let the soup cook on low heat for about 10-15 mins and then it should be ready to serve.


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