Turnip, Potato, and Pear Soup Recipe
Something a little different to add to the winter-vegetable-soup rotation.
Servings 4 people
Calories 324kcal
Cost 8
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
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: 324kcal | Carbohydrates: 50g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 432mg | Potassium: 886mg | Fiber: 8g | Sugar: 19g | Vitamin A: 16082IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 3mg