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Ingredients
Turnip Soup with Oranges
- Ingredients
- 400 grams Rutabaga
- 100 grams starchy potatoes
- 1 carrot
- 1 shallot
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 80 grams Pumpernickel bread
- 1 Tbsp honey
- 2 Oranges
- 4 sprigs parsley
- vegetable oil (for sauteing)
- salt
- Chili powder
Peel and dice the turnips, potatoes, carrot and shallot. Heat the butter in a saucepan and saute the vegetables until crisp-tender. Pour in the broth and bring to a boil. Reduce to a simmer and cook over low heat until the vegetables are tender, about 20 minutes.
Meanwhile, crumble the pumpernickel into a small skillet and heat it with the honey until lightly caramelized. Remove from the pan and let cool.
Rinse the oranges, pat dry and remove the zest in thin strips and juice the oranges. Rinse the parsley, pat dry and saute briefly with the orange zest in hot oil. Drain on paper towels.
Working in batches if necessary, transfer the soup to a blender and puree. Stir in the orange juice and season with salt and chile powder. Garnish the soup with the sauteed orange zest and parsley.
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.1 g | (27 %) |