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:

Quickview
1462k Calories
49g Protein
91g Total Fat
113g Carbs
62% Health Score
Limit These
Calories
1462k
73%

Fat
91g
140%

  Saturated Fat
33g
210%

Carbohydrates
113g
38%

  Sugar
69g
78%

Cholesterol
344mg
115%

Sodium
2610mg
114%

Get Enough Of These
Protein
49g
99%

Vitamin K
536µg
511%

Vitamin A
18424IU
369%

Vitamin C
273mg
331%

Vitamin B3
26mg
134%

Vitamin B2
1mg
115%

Vitamin B6
1mg
95%

Phosphorus
826mg
83%

Potassium
2797mg
80%

Selenium
49µg
71%

Folate
258µg
65%

Vitamin E
8mg
58%

Vitamin B1
0.84mg
56%

Copper
1mg
54%

Iron
7mg
42%

Calcium
401mg
40%

Magnesium
141mg
35%

Fiber
7g
31%

Zinc
4mg
30%

Manganese
0.56mg
28%

Vitamin B5
2mg
21%

Vitamin B12
0.91µg
15%

Vitamin D
1µg
12%

covered percent of daily need
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Food Trivia

Since 2015, throwing away food is illegal in Seattle.

Food Joke

Our local Eden Corn Festival is this weekend. My favorite part is the crowning of the Corn Queen, otherwise know as Queened Corn. All the girls are absolutely beautiful - not a hominy one in the bunch. The winner is usually a fairly husky girl - the thin as a stalk types don`t seem to win. And it helps to wear really flashy earrings. They present her with a lovely peach cobbler for a prize. One year some folks thought the contest was fixed, but they couldn`t come up with a kernal of evidence!

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