Turnip Soup
Not the simplest dish, but a delightful one — go for it! Turnip soup rewards a little attention. Be sure to prep all your ingredients before you start cooking, and success is all but guaranteed. Despite needing a bit of focus, it doesn't take long to make, which is why it works just as well for an everyday lunch as it does for a special occasion.
Tatiana
Recipe author
Turnip Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
2 g
Fats 25 %
3 g
Carbohydrates 58 %
7 g
60 kcal
GI:
43
/
57
/
0
- Prep the ingredients first. Trim the leeks of their tough outer leaves and roots, halve them lengthwise, then slice into half-moons about a quarter-inch thick. Rinse well under running water and pat dry. Mince the garlic — you want about a teaspoon. Peel the turnips, trim off the roots, and slice them into half-moons like the leeks. Separate the chard leaves from the stems and rinse; roughly chop both, keeping them in separate piles. Slice the lemon into half-moons, remove any membranes, then finely chop it, peel and all. Grate the Parmesan. Now make the soup: heat a little oil in a medium saucepan and add the rice. Cook for about 2–3 minutes, stirring constantly, until the rice is lightly toasted. Add the leeks and keep stirring for another 2–3 minutes until softened. Add the turnips, chard stems, garlic, and chili pepper. Cook the same way, stirring constantly, for 2–3 minutes. Now add the lemon and vegetable broth, then add water as needed to reach the amount of soup you want. Season with salt and pepper to taste and bring to a boil over medium-high heat, stirring so the vegetables and rice don't stick to the bottom. Once it boils, reduce to a simmer and cook, stirring often, until the rice reaches the softness you like — taste a grain to check. A couple of minutes before it's done, stir in the chard leaves. Meanwhile, make the cheese flatbread: it's best to start this once the soup comes to a boil. Heat the oven to about 400°F (200°C). Line a baking sheet with parchment and lay the flatbread out flat on it. Spread an even layer of Parmesan on top. Bake for 6–8 minutes — the Parmesan will melt into the flatbread and the bread will turn lightly golden. Serve the hot soup with a dollop of sour cream and the cheese flatbread alongside. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Turnip - 30 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Leek - 33 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Water - 0 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Chili pepper - 40 kcal/100g
- Basmati rice - 347 kcal/100g
- Chard - 19 kcal/100g
- Vegetable broth - 13 kcal/100g
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Related and additional categories:
- Salads
- Soups
- Cheese
- Dairy products
- Vegetables
- Fruit berries
- Cereals and cereal products
- Bakery products
- Spices seasonings spices
- Other
- Wheat bread
- Garlic
- Pepper
- Broth
- Water
- Cooking
- Oven roasting
- Vegetable salads
- Salads with sour cream
- Cheese soup
- Vegetable soup vegetarian
- Meat-free soup
- Soups with cereals
- Vegetarian soups
- Made of solid cheese
- Sour cream
- Vegetables in the oven
- From beets
- Turnip
- From onion
- From lemons
- No eggs
- Vegetarianism
- From rice