Turnip, Potato, And Pear Soup Recipe

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.

Alternatively, 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

SERVES: 4 PREP: 20 min COOK: 35 min

Ingredients

• 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
• ½ tbsp. curry powder
• ¼ cup coconut milk
• Fresh chives, sliced (to garnish)
• 1 tbsp. olive oil
• Sea salt and freshly ground black pepper

Preparation

1. Heat olive oil over medium-high heat in a saucepan.
2. Add shallots and sauté for 2 to 3 minutes.
3. Add turnips, potatoes, and pears to the saucepan. Cook, frequently stirring, for about 5 minutes.
4. Pour the chicken stock and bring it to a boil.
5. Cover, lower the heat to medium-low, and let simmer for 20 to 25 minutes.
6. Purée the vegetables with an immersion blender until smooth.
7. Pour the coconut milk, and curry powder, and season with salt and pepper to taste. Stir until well combined.
8. Serve the soup garnished with fresh chives.

Turnip, Potato, and Pear Soup Recipe

Something a little different to add to the winter-vegetable-soup rotation.

5 from 1 vote

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Soup

Cuisine American

Servings 4 people

Calories 324 kcal

Ingredients

  

1x2x3x

• 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
• ½ tbsp. curry powder
• ¼ cup coconut milk
• Fresh chives sliced (to garnish)
• 1 tbsp. olive oil
• Sea salt and freshly ground black pepper

Instructions

 

• Heat olive oil over medium-high heat in a saucepan.
  1 tbsp. olive oil
• Add shallots and sauté for 2 to 3 minutes.
  2 shallots
• Add turnips, potatoes, and pears to the saucepan. Cook, frequently stirring, for about 5 minutes.
  1 cup turnips, 2 russet or sweet potatoes, 2 pears
• Pour the chicken stock and bring it to a boil.
  4 cups chicken stock
• 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, and curry powder, and season with salt and pepper to taste. Stir until well combined.
  ½ tbsp. curry powder, ¼ cup coconut milk, Sea salt and freshly ground black pepper
• Serve the soup garnished with fresh chives.
  Fresh chives

Nutrition

Calories: 324kcalCarbohydrates: 50gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 432mgPotassium: 886mgFiber: 8gSugar: 19gVitamin A: 16082IUVitamin C: 15mgCalcium: 75mgIron: 3mg

Keyword pear, potato, soup, turnip

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