Prep 15 mins
Cook 35 mins
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.
- 2 medium onions, chopped (leeks are also okay)
- 1 tablespoon olive oil
- 1 small turnip, peeled and chopped
- 1 lb jerusalem artichoke, peeled and sliced
- 4 ounces split red lentils
- 2 pints vegetable stock
- 1 bay leaf
- salt and pepper
- 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.
- Start the soup by sauteing the onions in the oil for a couple minutes.
- 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.
- You may need to add 1/4 cup water if things start to stick to the pot.
- Rinse the lentils in a sieve then add to the vegetables with the stock. Stir well and bring to the boil.
- Boil for 10 minutes, then reduce heat to a gentle simmer. Simmer for about 25 minutes.
- Remove the bay leaf.
- Liquidise if preferred, then season to taste.
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!