John Myers
Turnip Soup with Oranges and Pumpkin Seed Oil
The perfect turnip soup with oranges and pumpkin seed oil recipe with a picture and simple step-by-step instructions.
- 500 Diced turnip
- 300 Diced potatoes
- 2 Onions
- 1,5 Oranges
- 100 Oat cuisine
- 1 tbsp Sweet paprika
- 0,5 Freshly grated nutmeg
- 2 tbsp Pumpkin seeds
- 1000 ml Vegetable broth made with
- 4 tbsp Vegetable extract (see recipe)
- 200 ml Cream
- 1 tsp Ground ginger
- Olive oil
- Pumpkin seed oil
- Black pepper from the mill
- Salt
- Peel the turnip and potatoes and cut into cubes. Peel and dice the onions.
- Bring 1 liters of water to the boil and stir in the vegetable extract. Let simmer for 2 – 3 minutes and remove from the stove.
- Sweet peppers in a saucepan, sweat in olive oil, diced turnips, diced potatoes, add onions and oat cuisine and pour the vegetable stock over them.
- Bring everything to a boil and simmer for about 20 minutes.
- In the meantime, cut the orange in half, put a slice aside for decoration and squeeze out the remaining one and a half oranges. Add the juice to the simmering soup.
- When the vegetables are done, mix everything in a blender and put back in the pan. Bring to the simmer again and stir in the cream.
- Finally, freshly grated with nutmeg, salt, black pepper from the mill and season with the ground ginger.
- Lightly roast the pumpkin seeds in a pan and serve with the soup. Sprinkle some pumpkin seed oil over the soup in a plate and decorate with the orange slice.
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