Cream of Turnip Soup

Have you read the story of the Enormous Turnip?

A grandfather plants a turnip, which grows so large that he cannot pull it up himself. He asks the grandmother for help, and they together still cannot pull it up. Successively more people are recruited to help, until they finally pull the turnip up together. At the end they all enjoy a meal of Turnip Soup.

If you prefer to watch it, here you go.

After reading the story to my son, my husband and little one had been after me asking me to make a Turnip Soup. To be honest, I am not a big fan of that vegetable. Not that I hate it or anything, my brain does not quite work when I want to make something with it.



For this attempt, I have my husband and little one to thank. But for their persistence, I would not have made this amazing soup. You can make it Vegan as well by skipping the milk. The recipe below will make 4 big bowl of soup.

Avant Garde Cookies are making Soup this month. While Summer in India has driven most in the group to some cold soups, the sub zero temperatures here made this warm soup a perfect meal.

Ingredients (Serves 4 as a meal).

Turnip 4 (about 200gm each)
Potato 1
Onion 1
Celery 1 stack
Carrot 1
Bay leaf 1
Water (or stock) 3 cups
Milk (or cream) 2 cups
Chilli powder/pepper powder 1/2 tsp
Oil and salt to taste



Method of Preparation

1. Peal and chop the potatoes, carrots and turnip. Chop the celery and onions.

2. Heat oil in a pan. Add bay leaf. When it sizzles, add all the chopped veggies. (Time saving tip : While making soup, you can always keep chopping and adding to the pan. Try and add the ingredient with the longest cooking time first).

3. Saute till the veggies are cooked. Switch off and let it cool. If you have an immersion blender, you can purée it directly. (I do not). Transfer to a mixie/blender and puree it.

4. Transfer back to the pot. Add some water and milk. You can use stock and cream as well if you want. Add only as much liquid as needed, checking the consistency.

5. Bring to a boil. Add chilli powder (or pepper powder) and salt. Simmer for a couple of minutes.

Serve with some Warm Rustic Bread. We enjoyed it with the Zucchini Bread I posted last week.

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Priya S