Turnip and Jerusalem Artichoke Soup

Total Time
50mins
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.

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

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!

MarieRynr November 28, 2006

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