Turnip, Apple and Potato Soup


My husband described this soup well.  He said that it had a peculiar taste and I thought, I was going to have to throw out the soup.  Then, he said that despite this, he liked it and had two plates and is having the leftover soup for lunch, today.

 The blend of the turnip, apple and potato was unusual and I added a little salt and all of a sudden, everything blended nicely.  I suggest a teaspoon of salt.

 I don't cook with salt for health reasons and those who want a more tasty dish, add the amount, they choose.  It works well.  I do like salt and compared to years ago, I use very little now.  There are dishes, like this soup or plainish pasta or potatoes that need the salt.

Turnip, Apple and Potato Soup



Ingredients:



2 tablespoons olive oil

2 parsnips, peeled and cubed

2 large potatoes, peeled and chopped
2 large apples, peeled and chopped
1 large onion, chopped
bunch of fresh herbs 
Black Pepper to taste
3 cups of vegetable broth
2/3 cup sour cream and additional sour cream to swirl on top of each bowl of soup



Method:


In a large pot, add oil and onions and cook, mixing, for 10 minutes.


Add parsnips, potato, and apple and cook for 10 minutes.


Add broth and bring to a boil then reduce heat to a simmer.


Add herbs and partially cover, allowing to cook for about 30 minutes until all vegetables are fork tender.


Using an immersion blender, mix all the ingredients until smooth or slightly lumpy.

Add sour cream and blend for a few more seconds/


If the soup needs thinning, add water.  Swirl sour cream on top of soup.

Comments

  1. CatherineNovember 18, 2014 at 2:28 PM

    Dear Chaya, This is definitely a healthy soup and sounds real good. xo Catherine

    ReplyDelete
  2. Jo-Lynne ShaneNovember 23, 2014 at 6:23 AM

    That's beautiful! I've never put apples with veggies in a soup... I'm curious to try it. I am overrun with parsnips right now... CSA Problems! LOL

    ReplyDelete
  3. Adelina PriddisNovember 23, 2014 at 9:40 PM

    turnip, that's one I haven't seen in soup before. I'm glad it didn't have to be thrown out, looks wonderful. Thanks for sharing on Weekend Bites

    ReplyDelete
  4. SwathiNovember 23, 2014 at 11:10 PM

    Looks delicious thanks for sharing with Hearth and soul blog hop and pinning.

    ReplyDelete
  5. April J HarrisNovember 25, 2014 at 4:40 PM

    Your Turnip, Apple and Potato Soup sounds delicious, Chaya. I love the combination of vegetables you used. I agree, a little salt can really elevate a dish to new heights! Thank you for sharing with us at the Hearth and Soul hop.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more