Rustic Turnip and Cauliflower Soup

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40 min Prep time: 10min Cook time: 30min

Moxy Thoughts

January 9, 2017 in ,,,

I don’t know about you, but I love soup!  I grew up with a Jewish mother who could turn any combination of vegetables and proteins into a sumptuous and hearty soup that would make you feel warm and comfortable with every spoon.  Living in the midwest, there were a lot of days that you just wanted to curl up under a soft and warm blanket with a bowl and a spoon and never leave the house.  The cold would just tear right through you.  Soup was the magical food that could make you feel warm, full and happy all at the same time.

Over the years, I’ve tried soups in all the countries, cities and regions of the world that I could.  Some of my all time favorites were the Gumbo in New Orleans, Borscht from Russia (the way mom makes it), and Seafood Stew (bouillabaisse) from France.  But I’ve recently added a new and surprising addition to my love of soups – Turnip soup!  We discovered this delight at a small country pub in the English countryside and I’m officially in love.  The chef was able to combine this seemingly underrated root vegetable into a creamy, savory and filling meal.  So, for the last few months, I’ve been working on perfecting my own recipe that is easy but as creamy and comforting as that delicious version from England.  I think this one turned out great, but would love your reviews and ideas on how to make it even better.

In my version, I used a combination of turnips and cauliflower to add some interesting balance and flavor to the soup.  I topped it with parmesan cheese when I served it, but you could use an English sharp cheddar depending on your preferences.  Either cheese would be an indulgent topping to this otherwise extremely healthy and low calorie dish.  This recipe makes 4 servings, but definitely make extra, I happily saved some for lunch this week and cannot wait to warm it up as we make it through the cold and rainy season here in the west coast.

Put Moxy on your plate and turn healthy food into crave-worthy meals!

Ingredients

  • 1 tbsp. grapeseed oil
  • 1 yellow onion, chopped
  • 1 clove garlic, minced
  • 3 medium turnips, peeled and cubed to 1 inches
  • 1 medium head of cauliflower, cut into small or medium size florets
  • 16 oz. low sodium chicken or vegetable broth (if interested in vegetarian option)
  • 1 tsp. butter
  • 1 tsp. crushed black pepper
  • 1 tsp. dried rosemary
  • 1 tsp. paprika
  • 1/2 cup shredded parmesan or shredded sharp cheddar (optional)

 

Directions

  • Heat oil over medium heat and add onion and garlic to sauté until just golden, approximately 2-3 minutes, stirring often
  • Add butter to pan
  • Add turnips and all spices and sauté, stirring frequently, over medium heat.  Cover and let steam approximately 5 minutes or until turnips begin to soften
  • Add cauliflower, cover and steam another 10 minutes until all the vegetables are soft to the touch of a fork
  • Add all broth and cover, stirring often, simmer for 10 minutes
  • Remove from heat
  • Using a hand blender, puree until smooth.  Alternatively, transfer the soup to a blender or food processor and blend
  • Serve with 2 tbsp. cheese topping

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)