(Serves 6)

Ingredients:
3 medium carrots, chopped
1 large parsnip, chopped
1 large potato, chopped
1 large turnip, chopped
1 onion, chopped
2 tbsp sunflower oil
2 tbsp butter
6 cups water
1 ¼ cups milk
1 piece fresh root ginger, peeled and grated
Salt and ground black pepper
3 tbsp natural yogurt
2 tbsp fresh dill, finely chopped
Splash of lemon juice

Instructions:
Place the chopped vegetables, carrots, onion, potato, parsnip and turnip, into a large saucepan with the sunflower oil and butter. Sauté for a few minutes, then cover and sweat the vegetables for about 15 minutes on very low heat. Shake the pan occasionally to prevent the vegetables from sticking to the pan.

Pour in the water and bring to a boil. Season with salt and pepper. Cover again and simmer for about 20 minutes or until all the vegetables are tender. Strain the vegetables, but reserve the liquid. Place the vegetables and ginger into a food processor or blender and purée until smooth. Return the mixture to the saucepan, add the milk and stir constantly while reheating the soup on a low heat. Take off the heat and season well. Stir in the yogurt, lemon juice and dill.

If the soup needs reheating, don’t allow it to boil as the soup might curdle.

Serve immediately with nice crusty bread.