Rating: 4.25 stars
2 Ratings
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In this recipe, the humble turnip is transformed into a rich turnip soup made creamy with just 1 tablespoon of butter. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette.

Source: EatingWell Magazine, November/December 2012

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total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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  • Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.

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  • Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.

  • Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.

  • Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

Nutrition Facts

110 calories; protein 3.5g; carbohydrates 9.9g; dietary fiber 2.7g; sugars 5g; fat 6.8g; saturated fat 1.9g; cholesterol 5.1mg; vitamin a iu 2442.3IU; vitamin c 30.3mg; folate 51.3mcg; calcium 63.2mg; iron 0.8mg; magnesium 19.1mg; potassium 401mg; sodium 659.2mg; thiamin 0.1mg.
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