In this healthy turnip soup recipe, the humble turnip is transformed into a velvety soup made creamy with just 1 tablespoon of butter. Serve it as a starter or side soup and perfect for the cold weather.
Ingredients
4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
2 tablespoons extra-virgin olive oil, divide
1 tablespoon butter
1 medium onion, sliced
½ teaspoon dried rosemary
½ teaspoon salt plus a pinch, divided
¼ teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth
¼ cup shredded carrot
2 tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar
Instructions
- Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
- Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
- Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
- Puree the soup in the pan using an immersion blender or transfer to a countertop blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad and sunflower seeds.
Recipe courtesy of Eating Well
