Golden Vegetable Soup is a traditional British recipe for classic mixed vegetable soup cooked in vegetable stock coloured yellow with turmeric. The full recipe is presented here and I hope you enjoy this classic British version of: Golden Vegetable Soup.
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This is a classic vegetable soup from the North of England and can be made with any light-coloured vegetables (they should be white, yellow or orange only).
Ingredients:
25g butter
1 large carrot, julienned into 4cm lengths
2 celery sticks, julienned into 4cm lengths
100g swede, peeled and julienned into 4cm lengths
225g cauliflower, cut into florets
1 medium onion, peeled and sliced
1/2 tsp ground turmeric
1l vegetable stock
salt and freshly-ground black pepper, to taste
sour cream and freshly-snipped chives, to garnish
Method:
Melt the butter in a large pan, add all the vegetables and cook for 2 minutes, stirring frequently.
Add the turmeric, stir to combine and continue cooking for 1 minute further. Season to taste then add the stock. Bring to a boil, reduce to a simmer and cook for 20 minutes or until all the vegetables are just cooked through.
Ladle into warmed serving bowls and garnish with a dollop of sour cream and the snipped chives. This soup should be accompanied by a crusty bread.
