Cream of turnip soup

Ingredients for 3 servings:

• 1 m.-large turnip(s)
• 4 onions
• 3 carrots
• 6 m.-sized potatoes
• 100 g bacon, streaky
• 2 slice(s) pork belly, fresh
• 3 sausages (Mettenden)
• ½ liter vegetable broth
• 2 tbsp vegetable fat
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

rustic vegetables – elegantly prepared

Peel the turnip, potatoes, and carrots and cut into small pieces. Add one tablespoon of vegetable fat to each of the two pots. Chop the onions and divide them between the two pots, then sauté until translucent. In a pot, fry the bacon and the well-salted pork belly slices with the onions. Add 3/4 of the turnip, potatoes, and carrots to the vegetarian pot and fill with 1 liter of vegetable stock. Add the remaining pieces of turnip, potato, and carrot to the pot with the meat and bring to a boil with 1/2 liter of vegetable stock. If necessary, top up both with water to ensure everything is well covered. Add the mettenden sausages to the meat. After 20 minutes, puree the vegetarian pot with a hand blender and season with salt. Vegetarians can supplement the pureed soup with toasted pine nuts and cheese-topped white bread. Non-vegetarians can supplement the soup with the contents of the second pot. Sausage and meat can be served on a separate plate or chopped into the soup. A great option for a shared meal for meat eaters and vegetarians.