Autumnal Turnip Soup
Immune Boosting Soup…
Turnips are quick and easy to grow from seed, forming small rounded or flattened roots, usually with white or purple skins. They are ready in as little as six weeks and are best harvested young, at their most tender and tasty. The leaves can be eaten like spinach too, making this a doubly useful crop. Seeds can be planted March-June, to be harvested in late summer.
Jamie Oliver states ‘Turnips are vegetables of the brassica plant family, which also includes broccoli, Brussels sprouts, cabbage, kale and radishes. We mainly eat the root in this country, which is – strictly speaking – actually the swollen stem of the plant. The leaves are also delicious to eat when young and tender. Before the invention of electricity, turnips were sometimes grown in order to extract the oil contained in their seeds – this was used as fuel for lamps. Turnip is a source of vitamin C, which is used by our bodies for lots of different functions, including helping our nervous system to function properly. Three heaped tablespoons of cooked turnip is a portion of your 5-a-day (one portion of veg or fruit is 80g raw weight).’
Ingredients:
1 /2 Onion and 55g Spring Onions
1-2tbsp Olive Oil
3 Cloves of Garlic
Pinch of Nutmeg, salt & peper
Parsley & or Kale to Garnish or use the turnip leaves as spinach, and Seeds
Water to Cover
1 Veg Stock Cub
4 Carrots
4 Small Turnips
4 Potatoes
Pumpkin and Sunflower Seeds
We recommend Organic Veg where possible please take a look at The Plot - FoodFutures if you are Morecambe, Lancaster and Surrounding Areas Based. Our Food systems are fragile and supporting local growing schemes not only is healthier and fresher better for our health but provides a more resilient food system.
Method
Fry the Onion and Spring Onions in 1-2 tbsp Olive Oil with the pinch of salt, pepper, nutmeg and diced/chopped Garlic Cloves. It is best to use a big saucepan for this.
Peel and chop the Carrots, Turnips and Potatoes then add to the pan.
Add Boiling water from the kettle enough to cover the tops of all the veg and add the veg stock cube, Bring to a Boil and then Simmer for 20minutes until the Veg is soft.
Wash the Parsley and Kale.
Add Pumpkin and Sunflower seeds in a dry frying pan, stir until brown
Add the Kale to soften, add a dash of water if needed.
Remove the Soup from the heat and blend in a blender, you might need to do this in 3 stages until all of the soup is blended of feel free to leave some chunks in the soup if you prefer that. You can also use a handheld blender directly into the pan, please be careful of the hot steam when blending and transferring the soup.
Place the soup into a bowl to serve add a sprig of parsley and the cooked Kale & Seeds to the top. Add extra Salt/Pepper/Nutmeg on top for decoration and extra taste.
Serve with homemade bread or find you local bakery.
If the soup is too thick just add more water, or if the soup is too thick simmer off more steam until it is the right consistency or add more veg!
Please do share your soup pics on Instagram with us and let us know how your soup tasted: @your.innersense
