“Memories of childhood were the dreams that stayed with you after you woke.”
― Julian Barnes
I grew up on this soup. It is the soup from my childhood.
In fact, for a time, this soup was referred to as ‘Jo’s soup’ because I loved it so much.
When I taste this soup, I am immediately transported back to weekend lunches at the round family dining table in Auckland (circa late 1970s, early 1980s)…
We used to have it served with toasted vogels and lots of butter… It was so good!
My Dad and I still have a running argument over whether this number (my favourite), or Mum’s beef shin soup (his favourite), is best.
And, while the beef shin is pretty good, this one is excellent!
This recipe is my ‘AIP-ised’ version of the original Graham Kerr recipe my Mum makes.
It’s super easy to prepare, but the proportions are important – to get just the right nuanced root veggie flavour.
Trust me when I tell you that I have tried just ‘approximating’… While you will certainly get a tasty soup, you won’t get the fabulousness that is the very best root vegetable soup.
This recipe makes a lot. And that’s because it’s really good. And, it freezes really well. And it’s really versatile.
I served this soup to Mickey Trescott and her husband – for breakfast! – when they were down under last year. We had it with bacon cooked on the barbecue.
It’s also my go-to lunchtime soup recipe because I can drink it out of a mug and without a spoon.
It’s robust enough to have for supper – especially with some leftover shredded protein and a little kraut.
Pop it into a pretty bowl and it’s good enough for company.
So, if you ever come to my place for a meal, don’t be surprised if you’re served this soup!