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Ingredients
Scale
- 2 tablespoons olive oil (or butter)
- 1 medium yellow or white onion, sliced or chopped
- 1 leek, cleaned and sliced or chopped
- 1 large carrot, peeled and chopped
- 3 garlic cloves, minced
- 15 oz (450 grams) turnips (weighted after peeling), cut into chunks
- 1 large potato (8 oz/220 grams), cut into chunks
- 3 ½ cups (840 ml) low-salt vegetable broth
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground coriander
- ½ teaspoon dried thyme (or 4 fresh sprigs)
- 1 bay leaf
- 1 ¼ teaspoons fine salt, plus more to taste
- ⅛ teaspoon ground black pepper
- ½ cup (120 ml) cream
Instructions
- Heat olive oil in a large pot over medium-low heat.
- Add sliced onion, leek, and carrot; sauté for about 8 minutes until soft.
- Stir in minced garlic and sauté for 2 minutes.
- Add chopped turnips, potato, spices, salt, and broth; bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes.
- Add cream, simmer for another 5 minutes, then cool slightly.
- Blend soup until smooth, adjust seasoning, and serve.
Notes
Peel turnips thoroughly to avoid bitterness from the skin.
Coconut milk can substitute for cream for a dairy-free option.
Using a hand blender offers more control while keeping the soup warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg