Onion and turnip soup

onion and turnip soupIt’s winter (sort of) over here, so it’s only normal I would share some soup with you. Especially one as soft and as creamy as this one. A perfect belly warmer which makes for a perfect winter lunch and even for a light summer dinner. Except that turnips don’t grow in summer, so I guess I should stick to recommending this soup for autumn and winter only. Although…if you substitute the turnips with parsnips, which do grow in summer and are as yummy, you might have some deliciousness going on in your summery bowl too!

onion and turnip soup

onion and turnip soupThis soup is very easy to make, as are all my dishes, and (to use the words of a dear friend of mine) it’s scrumptious! Texture is super soft, almost like that of a good smoothie, and the flavor is earthy and aromatic. It pairs well served with few drops of lemon and a sprinkle of chili, as hot or as mild as you’d like it to be. It’s also best served with croutons or, if you have none in your pantry, with a good wholemeal bread. You can try making these super easy tiny breads with linseed, sesame and almond meal.

onion and turnip soup

5.0 from 5 reviews
Onion and turnip soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 2-3 TBSP olive oil (or more if needed)
  • 1 big onion, finely diced
  • 2 medium sized young turnips, peeled, roughly diced
  • 1 big potato, peeled, roughly diced
  • 2.5 cups vegetable stock
  • 1 cup water
  • pinch of dry rosemary
  • pinch freshly ground nutmeg
  • sea salt, to taste
  • white pepper, to taste
Instructions
  1. In a medium sized pot, heat the olive oil on medium low heat and sautee the onion until translucent, stirring.
  2. Add the diced turnips and cook for 2-3 minutes.
  3. Add diced potato, dried rosemary, vegetable stock and water, increase heat and bring to a boil.
  4. Once it's boiling, lower heat and continue to simmer until potato and turnips are cooked.
  5. Turn off heat and allow the soup to cool a bit before adding to the blender.
  6. Add to blender and blitz until creamy. (You might have to do this in two batches, depending on the size of your jug.)
  7. Transfer the soup back to the pot and season with sea salt, white pepper and nutmeg.
  8. Reheat before serving.
  9. Serve with few drops of lemon juice and chili flakes.

C.

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