1 turnip peeling and chopped
3 potatoes peeling and chopped
1 leek finely chopped
3 cloves of garlic
1 tin of coconut milk
Cook turnip and potatoes in water and veg stock
Sautée garlic and leek in a pan
Add leek and garlic into the pot of cooked turnip, potatoes and veg stock/water
Blitz with hand blender or transfer to blender
Add 1 tin of coconut milk (optional) almond milk or soy cream are great here too or none of the above if you are on a calorie counting New Years start.
Oodles of parsley, thyme, salt and pepper and a shake of chilli flakes
I also added a spoon of my favourite whole grain and cognac mustard and sprinkling of sunflower seeds.
Quantities should make 5-6 bowls of soup.
I divided the remaining soup into individual freezer bags with one serving per bag. They should hold for a month or so in the freezer. Handy for those lazy lunch days.