in Soup Recipes

Hearty turnip soup with curry

updated

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Ingredients for 6 servings:

  • 1 turnip(s)
  • 2 small onions
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 liter vegetable broth
  • e.g. salt and pepper
  • e.g. curry powder
  • 200 ml cream or milk
  • n. B. pumpkin seed oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel a turnip and cut into small cubes. Peel and dice the onion. Melt the butter in a saucepan and sauté the turnips and onions. Dust the sautéed vegetables with a little flour and then pour in the vegetable stock. Season with salt, pepper, and curry powder and simmer for about 25 minutes. When the turnips are tender, puree the soup. Add more water or vegetable stock if desired. Since turnips absorb a lot of flavor, you’ll need to season the soup more. Finish with cream. I often add just milk to save calories. Drizzle the soup with a few drops of pumpkin seed oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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