Ingredients and Weight:
- Turnips, peeled and diced: 1 pound (450g)
- Potatoes, peeled and diced: 1 pound (450g)
- Onion, chopped: 1 medium (1/2 cup)
- Celery, chopped: 1 stalk (1/2 cup)
- Garlic, minced: 2 cloves
- Vegetable broth: 4 cups (1 liter)
- Milk: 1 cup (240ml)
- Butter: 2 tablespoons (28g)
- Fresh parsley, chopped: 1/4 cup (packed)
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Melt the butter in a large pot over medium heat.
- Add the onion, celery, and garlic and sauté until softened, about 5 minutes.
- Add the turnips, potatoes, and vegetable broth to the pot. Bring to a boil.
- Reduce heat and simmer until the vegetables are tender, about 25-30 minutes.
- Puree the soup using an immersion blender or transfer it to a blender in batches and blend until smooth.
- Stir in the milk, parsley, salt, and pepper. Heat through, but do not boil.
Nutritional Information:
- Calories: 180 per serving (1 cup)
- Fat: 8g
- Protein: 4g
- Carbohydrates: 29g
- Fiber: 5g
Dish Characteristics:
- Creamy and flavorful
- Vegetable-packed
- Comforting and nourishing
User Comments:
- "This soup is delicious and so easy to make. It's perfect for a cold winter night." - Emily
- "I love the sweetness of the turnips and the heartiness of the potatoes. This soup is a winner!" - Sarah
- "This soup is so flavorful and satisfying. I'm glad I doubled the recipe so I can have leftovers all week." - John
Special Precautions and Tips:
- If you don't have an immersion blender, you can let the soup cool slightly before transferring it to a blender.
- Serve the soup with crusty bread or a side salad.
- Top the soup with grated Parmesan cheese or crumbled bacon for extra flavor.
