The turnip soup and tasty but creamy straw is a wonderful recipe for a cold winter day. Ready in about 20 minutes, it's fast and easy to make, vegetarian, delicious and nutritious!
INGREDIENTS
- 1 large white or yellow onion, diced (390 g)
- 4 cloves garlic, minced
- 3 medium carrots (175 g, approx. 1.5 cups chopped)
- 1 tsp each dried parsley and ground thyme
- 1/2 tsp sea salt
- 6 cups vegetable stock
- 1 head of cauliflower (775 g, approx. 7 cups chopped)
- 4 cups lightly packed, chopped, de-stemmed kale (120 g)
- salt and pepper, to taste
INSTRUCTIONS
- Fry onions and garlic in a little vegetable until cooked, about 5 minutes.
- Add chopped carrots, parsley and thyme. Boil for a few minutes, add more stock if necessary so as not to stick.
- Add vegetable broth and chopped broccoli.
- Cook on low heat until cauliflower becomes smooth.
- Put about 3/4 of the soup in the blender and leave some pieces of carrot and cauliflower behind to be slightly loose.
- Process until smooth and then pour mixed soup into the bowl.
- Turn off the fire and stir in chopped turnips. Let them rest for 5 to 10 minutes before serving, until the turnip becomes softer.
To get the full recipe visit original recipe: runningonrealfood
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