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Scottish Tattie, Neep and Carrot Soup

Jacqueline Meldrum
  • 50 minutes
  • Serves 6 to 8

INGREDIENTS

1

Carrots

1

Garlic

1

Onion

1

Parsley, fresh

1

Potatoes

1

Turnip

1

Vegetable stock

1

Salt and black pepper

1

Olive oil