The Galloping Gourmet’s Trans-Tasman Root Vegetable Soup Competition…

(Original image sent by TSL's Dad. Copy from Graham Kerr's cookbook.)
(Original image sent by TSL’s Dad. Copy from Graham Kerr’s cookbook)

A couple of weeks ago, I posted about my all time FAVOURITE root vegetable soup from my childhood. My Mum used to make it. It was a Graham Kerr recipe. And, I didn’t actually have the recipe to hand when I was wanting to make it, so I ‘approximated’ using a bit of this and a dash of that. To be honest, I was pretty happy with the outcome. It wasn’t exactly the soup of my childhood, but it was thick and creamy and made me feel good… I was very happy with it.

And, then my father got involved.

Dad lives in New Zealand. He is a big fan of this wee blog. He reads every post. And, while he doesn’t always comment, he often tries my recipes and gives me his verdict. He’s a pretty fab’ Dad, really. My four-hour lamb is now his ‘new signature dish’! Dad and I compare notes on our Healthy Ice Cream flavour experiments (I love the sound of his feijoa and ginger version). And naturally, he and Mum tested my take on the root vegetable soup and, while they liked it, Dad said it wasn’t quite as good as the original.

That particular post actually generated quite the discussion amongst my immediate family. Clearly, just the thought of that soup brings back so many memories for us all.

And, just to prove his point, Dad sent my sister and me a copy of the original recipe from Graham Kerr’s circa 1967 ‘Galloping Gourmet’ cookbook (which, if you’re interested, is older than me!)

The Graham Kerr Cookbook (circa 1967)
The Graham Kerr Cookbook (circa 1967) – very Don Draper!
(Image by TSL)

So, of course, I had to make the original soup (only, mine was adapted to fit the Autoimmune Protocol).

And, as much as it pains me to admit it, I think Dad was right. As good as my soup is, it’s not the original. And, when it comes to childhood memories, the original is what counts.

It is worth noting that LM – who does not have the same childhood memories – favours my version. It is entirely possible that he is a smidge biased… I’ll let you be the judge!

[recipe title=”The original BEST Root Vegetable Soup” servings=”5-6″ time=”1 hour” difficulty=”easy-peasy”]

TSL Root Vegetable Soup
(Image by TSL)

Adapted from the Graham Kerr recipe

Ingredients

1 x Tablespoon fat (I used lard)
340g carrots, peeled and chopped
170g kumara (sweet potato), peeled and chopped
170g parsnips, peeled and chopped
230g onions, peeled and chopped
3 x cloves garlic
860 mls chicken bone broth (substitute with vegetable stock for a vegetarian option)
Salt
10 x Black peppercorns (Omit for AIP elimination)
5 x Bay-leaves
1 bunch parsley
5 sprigs thyme
230 mls Coconut milk

Method

1. Throw your fat into a large pot. Melt over a medium heat.

2. Add chopped vegetables and sweat for five minutes (I use a timer).

3. Add the bone broth, herbs, peppercorns and season generously with salt.

4. Bring to the boil. Pop on the lid and lower the heat to a simmer. Cook for twenty minutes or until the vegetables are tender.

5. Remove the herbs. Carefully purée your mixture (in batches) in your blender. Add the coconut milk as you blend.

6. Taste for seasoning and serve with freshly chopped parsley as a garnish.

E N J O Y ! [/recipe]

And, the first person to let me know, via a comment here or on the ‘This Sydney Life’ Facebook page, which soup they prefer (and why!) wins a prize. Immediate family members are not eligible!

Shared on the Phoenix Helix AIP Recipe Round Table

Related Posts

Comments (17)

I’m not eating roots currently so I’m not eligible for your prize, but I just wanted to say it is super that your dad reads your blog & tries your recipes. Occasionally I sit my dad down at my computer to read my blog when he visits, but I have to scroll for him as he’s a truculent Luddite. As I’m usually cooking at the same time, it’s a lot of rushing back & forth just to get him through one blog post. But he always finds my typos. Which is fabulous, But then I have to fix them before he will proceed. On the whole, it’s a little laborious, but I still like it when he reads my posts. I’m happy your dad reads yours, too!

I think ‘luddite’ is one of my favourite words. Ever.

Like yours, my Dad is also very good at identifying grammatical errors and typos. He is very proactive about communicating them to me…

They say it’s going to be pretty chilly this weekend – maybe I’ll get to try them out then! 🙂

One of my favourite things about winter is soup! Do let me know what you think? 🙂

I’m new to your posts (thanks to Petra8paleo for linking me up!) so I hadn’t tried the previous root soup, but I will be buying the ingredients for this incarnation today! Looking forward to it, my tummy feels warm and cosy already….

Hi Cindy! Welcome!

Are you in Australia? – I love this blogging caper. It takes a Vancouver Island blogger to link up a couple of Australasians…

I’d love to hear about your verdict on the soup.

Yes, I’m here on the lovely Sunshine Coast in QLD. I’ve been eating Paleo around 6-7 months but am now going that step further on the AIP; it’ll be great to enjoy your recipes with the seasons, and tips on how to source ingredients here in OZ! AIPers need all the support we can get, so your resource is much appreciated.
Petra linked me up when I bemoaned the dearth of plantains in OZ…I’m still looking!
I made more stock yesterday for your soup so I will give it a whirl in the next couple of days…

Cindy – are you a member of the Paleo Approach Australian Community on Facebook? It’s a great way to source local product AND has the added benefit of locals who ‘get’ AIP. 🙂

Its how I sourced plantains!

Well I finally got round to making the soup, with a slight adjustment – I was short one carrot so added a little leftover pumpkin.
I have to say, I was a little blown away by the amazing velvety mouthfeel of this soup! And I didn’t even end up adding the coconut milk, it was fab without – and my fussy daughter loved it.
I think this will be my go-to veg soup now – I much preferred it to straight pumpkin or carrot soup. Lovely subtle flavours. Thanks TSL!
Oh, I finally found plantains locally and made my first batch of paleo mom’s plantain crackers, and am looking forward to tweaking the flavours in the next batch. Loved the crunch. AIP is getting easier…

Cindy – I am SO glad you love the soup. It’s one of those amazing flavour combos’ that just work. And, a GREAT way to get more bone broth and veggies into your diet.

I’ve got some plantains in the fridge waiting for my next experiment. I want to try plantain pancakes…

Just seeing the word feijoa in your story brings back happy memories. I spent 2 months in New Zealand back in the 90’s and tasted dried feijoas for the first time (aka nectar of the gods). I’ve never seen them in the US, so haven’t had them since, but the memory still makes me smile.

Eileen – I’ve never tried dried feijoas… I shall keep an eye out for them when I head over the ditch later in the month. Thanks for the heads up!

Its a uniquely Kiwi thing, this love of feijoas, I think. LM is not a fan (although that doesn’t stop him from buying them for me when he stumbles across them in Sydney). I even posted about feijoas a while back: I Say Feijoa. You Say Guava Pineapple.

[…] to you?) and I started wondering about how I could make one of my world-famous-in-New-Zealand Root Vegetable Soup recipes into a slightly more dinner-party worthy meal without too much effort… We are fast […]

[…] have wonderful memories of sitting around the table as a family on weekends supping on the Galloping Gourmet’s Root Vegetable Soup. Of course, back then it would be served with slices of hot Vogels toast – a Kiwi staple! […]

[…] Original BEST Root Vegetable Soup – my favourite soup growing up in New […]

[…] a whole chapter dedicated to blended soups (my very favourite sort of soup, as evidenced by My Favourite Root Vegetable Soup which I’m always banging on about). Blended soups are a fab’ breakfast option when […]

[…] course, bone broth features heavily. So do pureed soups, which freeze particularly well. I freeze liver pâté in individual ramekins for an easy lunch on […]

Comments are closed.