1/2 Photos of 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.
My Private Note
Units: US | Metric
- 1When 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.
- 2Start the soup by sauteing the onions in the oil for a couple minutes.
- 3Add 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.
- 4You may need to add 1/4 cup water if things start to stick to the pot.
- 5Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
- 6Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
- 7Remove the bay leaf.
- 8Liquidise if preferred, then season to taste.
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Nutritional Facts for Turnip and Jerusalem Artichoke Soup
Serving Size: 1 (215 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 243.5
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 18.1 mg
- Total Carbohydrate 43.3 g
- Dietary Fiber 11.5 g
- Sugars 14.4 g
- Protein 10.2 g
The following items or measurements are not included: