John Myers
Soups: Turnip Soup
The perfect soups: turnip soup recipe with a picture and simple step-by-step instructions.
- 400 g Turnip
- 300 g Celery bulb
- 3 piece Sour apples
- 1 piece Onion
- 2 piece Large potatoes or 3-4 smaller ones
- 1 piece Ginger root, cut into fine slices approx. 2 cm
- 2 tsp Granular broth
- 0,5 pole Leek
- Possibly creme fraiche, cream or coconut milk
- Salt, pepper, chilli, marjoram, nutmeg
- 2 Toes Garlic
- Roasted pumpkin seeds or croutons
- Peel the turnip, celery, potatoes, apples and onions and cut into cubes. Cut the leek into rings. Cut the garlic cloves into slices, peel the ginger root and cut into fine slices. Put everything in a saucepan, sprinkle with the granulated stock, a little salt and pepper and add enough water until everything is almost covered.
- Heat everything and simmer gently over a low heat for about 30 minutes. Add some marjoram. When the vegetables are done, puree the soup and season with nutmeg, salt and pepper. If you want you can also add some cream, creme fraiche or coconut milk.
- Before serving, sprinkle the soup with roasted pumpkin seeds or croutons so that you have something to “crunch”.
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