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    You are in: Home / Recipes / Turnip and Jerusalem Artichoke Soup Recipe
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    Turnip and Jerusalem Artichoke Soup

    Turnip and Jerusalem Artichoke Soup. Photo by MarieRynr

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Sackville's Note:

    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.

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    Units: US | Metric


    1. 1
      When 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.
    2. 2
      Start the soup by sauteing the onions in the oil for a couple minutes.
    3. 3
      Add 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.
    4. 4
      You may need to add 1/4 cup water if things start to stick to the pot.
    5. 5
      Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
    6. 6
      Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
    7. 7
      Remove the bay leaf.
    8. 8
      Liquidise if preferred, then season to taste.

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    Ratings & Reviews:

    • on November 28, 2006


      This soup is outstanding! I made this yesterday and fell in love. I used swede. I was making it for my boss and he doesn't do onions, so I used onion powder instead with excellent results. There was too much to fit in his container and so I brought the excess home for Todd's lunch and he thought it was fabulous. I will be making this again this week for at home. It really is delicious! I think I have found a new favorite soup!

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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:

    vegetable stock

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