Turnip Soup

My daughters love turnip soup and I am so glad they do. As it is delicious and healthy, full of vegetables, and therefore rich in vitamins. This soup is a meatless soup like the Cabbage Soup I posted a few times ago. Both soups are very light and comforting, a perfect dish, especially during cold days.

How to make Turnip Soup

First, heat oil in a large stock pot over medium-high heat and cook the onion for about 5 minutes until soft. Stir in the carrot and cook for another 5 minutes. Stir in the celery root and red pepper and cook for 1 minute more. Add the turnips, vegetable stock, or water and the chili pepper if used, and bring to a boil. Reduce heat and simmer for about 20 minutes until vegetables are tender. Stir in the rice. Meanwhile, 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 fresh parsley, salt, and pepper. Remove from heat. Serve this soup with freshly baked crusty bread or croutons. 

Whenever I have the chance I prepare this tasty, delicious soup as it is a comforting dish for cold days. Turnips are ideal for soups as they bring a special flavor. Give this turnip soup a try,  I am sure you and you’re family will be delighted.

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Turnip Soup

5 from 1 vote

Turnip soup - a tasty, healthy delicious soup, makes a great meal for cold days. Turnips are ideal for soups as they bring their special flavor.

Servings 6 servings

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

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Ingredients

  

1x2x3x

• 2 tbsp olive oil
• 1 or 2 turnips , peeled and grated (Kohlrabi-german turnip or turnip works as well)
• 1 onion , diced
• 1 carrot , grated
• 1 cup celerey root , grated
• 1 red pepper , diced
• 1 small red chili pepper , optional
• 1 ½ liter vegetable stock or chicken stock or water
• 1 or 2 tbsp rice , washed and drained
• 200 g sour cream
• 1 egg yolk
• 1/2 cup fresh parsley , chopped
• salt and freshly ground pepper

Instructions

 

• 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. 

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 16.6gProtein: 4.3gFat: 18.7gSaturated Fat: 7.9gCholesterol: 74mgSugar: 5.2g

Calories: 245kcal

Course: Soup

Cuisine: Romanian

Keyword: german turnip, Kohlrabi, soup, turnip