This humble root vegetable is transformed into a creamy savory soup with a little kick from the horseradish.
Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate, as well as minerals like manganese and potassium,
Season: Autumn/Winter
Prep time: 15 minutes
Cook time: 35 minutes
Serves 4
1 bunch turnips, about eight, peeled and cut into pieces
1 sweet onion, sliced thin
4 cloves garlic, smashed
1 1/2 tsp. sea salt, to taste
Fresh ground pepper
2 tbsp. virgin organic coconut oil
1 tbsp. olive oil
3 sprigs thyme
1 tsp. grated horseradish, or in a jar
4 cups vegetable stock, or spring water, warmed
1 tsp. Ghee, optional
1 tsp. lemon juice, fresh lemon
Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese and potassium,
In a heated medium saucepan or pot, add 1 tbsp. olive oil. Add sliced onion and saute over low-medium heat until translucent. Add Garlic, thyme sprigs and 1 tsp. of salt. Saute for 4 minutes more. Remove thyme sprigs.
Add turnips and saute for 5 minutes. Add stock and simmer until turnips are tender, about 20 minutes. Add coconut oil and blend into soup.
Either in a processor or with an immersion blender, blend until creamy and smooth. If needed add more stock or water. Add horseradish and lemon juice and taste for seasoning. Blend well.
Return the soup to the stove if it cools off to much. Heat through. Add a few turns of the pepper mill.
Cooks note: I like to add diced cucumber or chopped nuts for some texture. Top with a bit of thyme or other fresh herb.