Scottish Tattie, Neep and Carrot Soup

Ingredients

• 6  carrots chopped
• 1 handful parsley fresh chopped
• 2 cloves garlic crushed
• 1 tbsp olive oil 
• 1  onion chopped
• 4 medium potatoes chopped
• 6 servings grinding of salt and pepper black good
• 1 large turnip chopped
• 3 pints vegetable stock 

Equipment

Directions

1. Saute the onion and garlic in olive oil until soft and translucent.
2. Add the carrots and cook gently for a few minutes, then add the turnip and potatoes.
3. Add the stock, bring to the boil, then reduce to a simmer, cover with a lid and leave to cook gently for 30-40 minutes until the soup is lovely and thick and the vegetables are tender.
4. Add the fresh herbs and season with salt and pepper.
5. Serve with crusty bread,
6. Enjoy!