Turnip soup

Ingredients for 4 servings:

• 1 turnip(s), approx. 1 kg
• 2 onions
• 2 carrots
• 3 m.-sized potatoes
• 3 garlic cloves, more if desired
• 1 ½ liters vegetable broth
• 2 tsp curry powder
• 200 ml cream
• 4 tbsp sunflower seeds, roasted, optional
• 200 g bacon cubes, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Simple and autumnal – vegetarian and vegan possible!

Finely chop the onions and carrots. Peel the potatoes and swede and cut them into bite-sized pieces. Heat a little oil in a saucepan and sauté the onions and carrots for a few minutes over medium heat until the onions are translucent. Add the garlic and sauté briefly, then add the potatoes and swede pieces to the pan and sauté briefly. Deglaze with vegetable stock until everything is covered. Simmer for about 15-20 minutes, until the potato and swede pieces can be easily pierced with a fork. (Optional) Meanwhile, fry some sunflower seeds without oil until browned. They make a great topping for many dishes. For a non-vegetarian version, fry bacon pieces separately until crispy. Then drain on a paper towel. Remove the soup pot from the heat and puree the soup with an immersion blender. Add more stock or water if necessary until the desired consistency is reached. Return the pot to the heat and bring the soup back to a boil. Meanwhile, season with salt, pepper, and a little curry powder (mainly for color). Then serve, garnishing each plate with a generous swirl of cream. Top with sunflower seeds and/or bacon, depending on your preference.