It’s not exactly a typical combination, but try it out and you might be surprised! The potatoes (use white or sweet) give you a solid, comforting base, the turnips add a little sharpness, and the pears take the whole mix in a slightly sweeter direction without getting into the realm of dessert soup. And of course, there’s plenty of coconut milk and homemade stock to give everything a solid base of flavor.
If anyone in the house has an early-spring cold, this would be a nice comfort food that’s gentle on the stomach – all the vegetables are cooked pretty thoroughly, which makes them easier to digest. Turnips and potatoes are actually both good sources of important nutrients, and homemade bone broth is also a really great food for a cold.
Alternately, try this one with any protein you like to make a complete meal. The curry powder would go really well with crispy Indian-inspired chicken bites, or fry up some sausages for an easy and nutritious dinner.
Turnip, Potato, and Pear Soup Recipe
Protein: 8g / %
Carbs: 41g / %
Fat: 9g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 cup turnips, peeled and roughly chopped
- 2 russet or sweet potatoes, peeled and roughly chopped
- 2 pears, peeled and roughly chopped
- 2 shallots, minced
- 4 cups chicken stock
- 1/2 tbsp. curry powder
- 1/4 cup coconut milk
- Fresh chives, sliced (to garnish)
- 1 tbsp. olive oil
- Sea salt and freshly ground black pepper
- Heat olive oil over medium-high heat in a saucepan.
- Add shallots and sauté for 2 to 3 minutes.
- Add turnips, potatoes, and pears to the saucepan. Cook, stirring frequently, for about 5 minutes.
- Pour the chicken stock and bring to a boil.
- Cover, lower the heat to medium-low, and let simmer for 20 to 25 minutes.
- Purée the vegetables with an immersion blender until smooth.
- Pour the coconut milk, curry powder, and season with salt and pepper to taste. Stir until well combined.
- Serve the soup garnished with fresh chives.