TURNIP SOUP

Turnip is a root vegetable that can be consumed raw or cooked. It’s a good source of vitamin C, folate, iron, and calcium. Turnips have a creamy white color with a purple top, and their interior is white with a slightly sweet and bitter taste, similar to raw cabbage. They’re a popular staple food in Europe.

The nutrients and antioxidants in turnips support the immune, digestive, and cardiovascular systems. However, their high fiber content may cause gas or bloating, and excessive consumption may lead to kidney stones due to their oxalate content.

This versatile vegetable can be added to various meals. I’ve prepared a thick and creamy turnip soup.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2 persons

Ingredients:

• 1 turnip (peeled and chopped)
• 1 carrot (peeled and chopped)
• 1 onion (chopped)
• 6 cloves garlic (finely chopped)
• 1 tbsp butter
• 1 cup milk
• 1 tsp black pepper powder
• Salt to taste

Method:

1. Wash, peel, and chop the turnip and carrot.
2. Heat butter and sauté garlic and onion.
3. Add chopped turnip and carrot and sauté for a couple of minutes.
4. Add 1-1.5 cups of water and salt. Cover and simmer for 5-8 minutes or until the vegetables are soft.
5. Once cooked, add milk and blend well. Adjust the consistency by adding more milk or water if needed.
6. Finally, add black pepper powder and cook for a few minutes before turning off the heat.
7. Serve hot.