Turnip and Jerusalem Artichoke Soup
"A cheap and filling soup which makes good use of winter root vegetables. For a luxury version, you could add bacon, croutons, cream or all three. The original recipe, which I modified, called for 2 parsnips instead of turnip."
photo by MarieRynr
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 medium onions, chopped (leeks are also okay)
- 1 tablespoon olive oil
- 1 small turnip, peeled and chopped
- 1 lb jerusalem artichoke, peeled and sliced
- 4 ounces split red lentils
- 2 pints vegetable stock
- 1 bay leaf
- salt and pepper
directions
- When you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. Drain before adding to the recipe later.
- Start the soup by sauteing the onions in the oil for a couple minutes.
- Add the turnips and artichokes. Fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.
- You may need to add 1/4 cup water if things start to stick to the pot.
- Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
- Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
- Remove the bay leaf.
- Liquidise if preferred, then season to taste.
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Reviews
-
This soup is outstanding! I made this yesterday and fell in love. I used swede. I was making it for my boss and he doesn't do onions, so I used onion powder instead with excellent results. There was too much to fit in his container and so I brought the excess home for Todd's lunch and he thought it was fabulous. I will be making this again this week for at home. It really is delicious! I think I have found a new favorite soup!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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