COURSE Vegetarian Main Course
SERVES about 6
TIME About 40 minutes
Purple Potato substitute: I used purple potatoes in this soup, which gives the soup a sweeter taste, a nice color, and a creamier texture. Sweet potato, while less starchy, will work well for this soup. However, the cook time maybe longer, as sweet potatoes are less starchy and harder to cook through.
Cooking Tip:
With 4 cups of soup base, the texture of the soup is very thick, almost like a purée. Adding one more cup will make it more soup like. Another ¼ Tsp salt may also be needed for flavor.
The purée texture makes the soup filling. It can also be served with a couple slices of bread or a side of baked fish.
If using sweet potatoes as substitute, chopping into smaller cubes will speed up the cook time.
Instant pot is not necessary, as the vegetables cook very easily in regular pots. However, using an Instant pot allows you to completely walk away for 15 - 20 mins, and it keeps the soup hot. Instant pot takes about 5 - 10 mins to build up the pressure and a min or so to release the pressure manually, so it does not save a lot of time.
Ingredients:
1 Tbsp olive oil
1 large sweet onion, diced
6 garlic cloves, chopped
1 Tsp dried sage
Salt, to taste (I used about ½ Tsp)
½ Tsp oregano
¼ Tsp rosemary
¼ Tsp marjoram
1 large turnip, peeled and cubed (about ½ inch size)
2 medium purple potato, peeled and cubed
4 cups vegetable broth (or chicken broth)
¼ cup cilantro, chopped, for garnish (optional)
2 radishes, sliced, for garnish (optional)
Directions:
Heat a large pot with olive oil on high.
Stir in the onion and garlic. Let sizzle for a couple of minutes until the onion is translucent, the edges can be slightly blackened.
Turn the heat down to medium, and add the turnip, potatoes, and the spices (sage, oregano, rosemary, marjoram, and salt). Stir to combine.
Add the broth and bring to a simmer. Cover and cook for about 25 mins. If using instant pot, the cook time will be about 15 mins.
Blend the soup using an immersion blender. Add the cilantro and radishes to serve.
Recipe Inspiration:
This recipe is inspired by the "Creamy Turnip Soup" in SlenderKitchen
A note about turnip and purple potatoes:
I recently came across quite a bit of turnips and purple potatoes from my Misfits Market "ugly" vegetable subscription. While I have cooked each vegetable separately, putting them together in one soup is a new territory. Both vegetables have excellent nutrition profile.
There is a long list of health benefits for both turnip and purple potatoes. The ones that jumped out for me are the benefits on blood sugar controls. Managing blood sugar is very important to good health. While many of us don't have to worry about measuring blood sugar after every meal, eating a blood-sugar-friendly diet will definitely help maintain that status.
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