We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Ingredients for Making Turnip Soup
- Turnip 500 grams
- Celery (root) 1/2 pieces
- Parsnip 1 piece
- Onion 1 piece
- Bay leaf 1 piece
- Nutmeg 1 teaspoon
- Salt to taste
- Pepper to taste
- Water optional
- Black cumin for serving
- Main Ingredients: Onion, Turnip, Celery
- Serving 3 servings
Saucepan, submersible blender, soup ladle, cutting board, kitchen knife.
Step 1: peel and chop the vegetables.
Rinse and peel vegetables.
Cut root vegetables into large cubes. Cut as you like, the main thing is that the pieces are small so that they weld for 15-20 minutes.
Step 2: cook the vegetables.
Put the vegetables in a pan, fill them with water, add bay leaf and thyme sprigs and put it all on medium heat. Bring to a boil.
After boiling, spot 20-25 minutes, this time should be enough for the vegetables to boil.
After cooking, drain the water, but do not pour it out. Take out the bay leaf and thyme, these spices did their work.
Step 3: chop the vegetables with a blender.
Using a blender, grind boiled vegetables by adding to them the broth in which they were cooked. Season the mashed soup with nutmeg, and salt and pepper to taste.
Mix well and arrange the soup puree on plates, garnish each serving with black caraway seeds and serve.
Step 4: serve turnip soup puree.
Turnip soup puree is a full and very healthy lunch dish. Suitable for the whole family. You can cook this vegetarian dish and fast.
Enjoy your meal!
- You can add a little milk or cream, as well as natural yogurt to the soup.