Turnip and sprout soup with piccalilli bread
Added by alan79 | Fri 12 Aug 2011 @ 05:53
A simple soup with tasty bread.
4 freshly chopped chillis
2 pints veg stock
1 jar Piccalilli
1 Loaf of white crusty bread for large croutons
Chop turnip, sprouts, chilli. Bring to boil and add cumin, tumeric and coriander and simmer. Season. Blend. Chop all crust off the crusty bread and smear in piccalilli. Put the crust back on the bread and bake for 10 minutes or until warm. Cut bread into squares and serve with the soup.