Soup Recipe: Turnip Soup with Pomegranate and Walnuts
Are you in a soup rut? I mean, squash soup is great, but every week? While winter is the time of year to consume soup like it’s going out of style, making the standards (cream of broccoli, cream of potato, cream of fill in with vegetable) week after and week can really bore your taste buds. Break the standard soup recipe cycle and give the following interesting turnip with pomegranate and walnuts soup recipe a try.
Turnip Soup with Pomegranate and Walnuts
Source: CUESA via Jake Des Voignes, Local: Mission Eatery
Serves two or three people.
Ingredients*
2 tablespoons butter
½ yellow onion, diced small
1 bunch baby fennel, diced small
2 ribs of celery, diced small
Salt to taste
6 to 8 purple-top turnips, roughly chopped
7 sprigs thyme, destemmed
¾ cup heavy cream
Juice of one Meyer lemon
¼ pound walnuts, roughly chopped
½ pomegranate, seeded
Olive oil (for garnish)
*Use local and organic items when possible.
Method
Heat butter in a small pot. Add onion, fennel and celery, and sweat until translucent. Add salt to taste. When vegetables are tender, add turnips and thyme. When turnips are tender, add 2 cups of water and bring to a simmer. Add cream and bring soup back to a simmer. Add lemon juice and blend soup in a blender or food processor. Taste and add salt as needed. Toast walnuts in oven or toaster oven. Ladle soup into bowls and garnish with walnuts, pomegranate seeds, and a drizzle of olive oil.
If this winter soup doesn’t sound like, well, your cup of soup, give one of Organic Authority’s other soup recipes a try.
Image: Dinner Series
