creamy turnip sup
(4 ratings)
There are so many vegetables that are overlooked and underrated. Today I am going to put in the spotlight the "Turnip". As a child I did not like turnips. My mother often cooked them with Turnip Greens and other veggies. She even tried to persuade me that they taste just like potatoes. Since then I have tried turnips in various soups and with greens and I love them. So I hope this recipe will entice you to try turnips. Enjoy!
(4 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For creamy turnip sup
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1 lbwhite turnips (about 4 medium) peeled and cubed
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3 clow sodium vegetable broth
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3 Tbspbutter, unsalted
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1 smwhite onion chopped
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4 clovegarlic minced
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1/2 cinstant mashed potatoes
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1 tspfreshly grated nutmeg
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1 Tbsphoney
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3 ozcream cheese, low-fat (soften)
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2 Tbspflat leaf parsley chopped
How To Make creamy turnip sup
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1Wash and peel turnips, then cut into cubes, about 1/2 inch thick. Just make sure the cubes are cut the same size so that they can evenly cook.
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2In a stock pot ( about 3-5 quart size) add vegetable broth and bring to a boil.
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3Then add turnips, butter, onions, garlic, and reduce heat, let simmer for about 15 minutes or until fork tender.
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4Remove from heat and let cool for a few minutes. Prep blender for soup (be careful when placing hot items in your blender as the steam can blow the lid off.) You must vent your lid.
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5Pour soup mixture into blender and add mashed potato flakes, nutmeg, honey, and blend on medium speed until smooth, then add soften cream cheese and blend well.
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6Return soup to pot and let simmer for about 2-3 minutes, season to taste with salt and pepper. Then add chopped parsley and blend. Ladle soup into bowls and garnish with fresh chopped scallions and additional parsley.
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