John Myers
Turnip Soup with Asian Touch
The perfect turnip soup with asian touch recipe with a picture and simple step-by-step instructions.
- 1 piece Turnip, approx. 800 gr.
- 1 piece Onion, about 60 gr.
- 1 piece Ginger, about 40 gr.
- 1 Bit Chilli red, to taste
- 1 piece Organic lemon
- 400 ml Unsweetened coconut milk
- 400 ml Chicken broth
- Salt
- 0,5 bunch Chives
- 0,5 bunch Sugar brown
- 0,5 bunch Sunflower oil
- Peel the turnip, then cut it into small cubes, peel the onion and dice it. Peel and dice the ginger, core the chilli and cut into small pieces. Peel off the peel of the organic lemon with the zest and cut finely, then squeeze the fruit. Cut the chives into fine rolls.
- Heat the sunflower oil in a saucepan and sweat the onion with the chilli, ginger and chives until translucent, then add the turnips and sauté briefly again. Deglaze with the coconut milk and the chicken stock and add a little salt. Put the lid on and cook the turnips to “bite” over low heat.
- Now add the lemon zest to the soup and season with the lemon juice and a pinch of sugar.
- Put the finished soup in a soup cup and sprinkle with the remaining greens and now ….. enjoy your meal …..
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