Turnip Soup
Turnip Soup requires about 45 minutes from start to finish. This gluten free, lacto ovo vegetarian, and primal recipe serves 1 and costs $9.65 per serving. This soup has 1483 calories, 51g of protein, and 91g of fat per serving. 93 people have made this recipe and would make it again. If you have olive oil, carrot, egg yolk, and a few other ingredients on hand, you can make it. It is brought to you by Home Cooking Adventure. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is super. Similar recipes include Turnip Green Soup, Cream of Turnip Soup, and Creamy Turnip Soup.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup celerey root, grated
1 carrot, grated
1 1/2 l vegetable stock or chicken stock or water
1 egg yolk
1/2 cup fresh parsley, chopped
2 tbsp olive oil
1 onion, diced
1 red pepper, diced
1 small red chili pepper, optional
salt and freshly ground pepper
200 g sour cream
Equipment:
pot
ladle
bowl
Cooking instruction summary:
Heat oil in a large stock pot over medium-high heat and cook onion for about 5 minutes until soft. Stir in carrot and cook for another 5 minutes. Stir in celery root and red pepper and cook 1 minute. Add turnips, vegetable stock or water, chili pepper if used and bring to boil. Reduce heat and simmer for about 20 minutes until vegetables are tender. Stir in rice. In a large bowl mix sour cream with egg yolk, add 2 ladles of hot soup, stir well and add to the pot. Let boil for 1 minute then add parsley, salt and pepper. Remove from heat.Serve with fresh bread or croutons.
Step by step:
1. Heat oil in a large stock pot over medium-high heat and cook onion for about 5 minutes until soft. Stir in carrot and cook for another 5 minutes. Stir in celery root and red pepper and cook 1 minute.
2. Add turnips, vegetable stock or water, chili pepper if used and bring to boil. Reduce heat and simmer for about 20 minutes until vegetables are tender. Stir in rice. In a large bowl mix sour cream with egg yolk, add 2 ladles of hot soup, stir well and add to the pot.
3. Let boil for 1 minute then add parsley, salt and pepper.
4. Remove from heat.
5. Serve with fresh bread or croutons.
Nutrition Information:
covered percent of daily need
