Turnip soup

Ingredients for 3 servings:

• 1 kg swede(s)
• 2 garlic cloves
• 1 onion(s)
• 1 tsp turmeric
• 1 tsp cumin
• 800 ml vegetable stock
• n. B. Harissa
• 250 ml soy cream (Soy Cream Cuisine)
• olive oil
• salt and pepper
• pumpkin seeds
• linseed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan

Peel the turnip and cut into large cubes. Peel and finely chop the onion and garlic. Heat a little olive oil in a large pot and sauté the onion and garlic. Add the turnip, fresh pepper, turmeric, and cumin. Once everything has taken on some color, deglaze with the vegetable stock and simmer until the turnip is tender. Puree everything and finally stir in the soy cream. Season with salt if necessary, and if you like it a bit spicier, add harissa. I like to serve the soup with a topping of flaxseed and pumpkin seeds.