Turnip and potato soup –Today, I’m excited to share a comforting and hearty recipe for Turnip and Potato Soup. This delicious dish is perfect for a cozy evening at home, and it’s easy to make. Packed with flavor and nutrients, it’s an excellent way to warm up on a chilly day. Let’s dive right in!
Turnip and Potato Soup
This Turnip and Potato Soup is not only satisfying but also a wonderful way to incorporate veggies into your diet. The combination of turnips and potatoes creates a creamy texture that’s sure to please.
Ingredients
- 2 medium-sized turnips, peeled and diced
- 2 medium-sized potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup of milk (or a dairy-free alternative)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute, being careful not to burn it.
- Stir in the diced turnips and potatoes, and season with salt, pepper, thyme, and paprika if you’re using it. Cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Once the vegetables are cooked through, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches to puree.
- After blending, return the soup to the pot (if using a blender) and stir in the milk. Heat gently over low heat until warmed through. Adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs or croutons if desired.
This Turnip and Potato Soup is not only delicious but also versatile—feel free to add in any other vegetables you have on hand! Enjoy this wholesome soup as a light dinner or as a starter for your meal. Happy cooking!