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🍽️ Creamy Turnip and Potato Soup with Pear

397 kcal · 30 min · 4 servings

Ingredients

• 500 g white turnip
• 200 g floury potatoes
• 1 onion
• 1 clove garlic
• 1 tbsp butter
• 1 l poultry broth (or vegetable broth)
• 1 pear
• 100 g sour cream
• coriander (ground)
• cumin (ground)
• salt
• pepper (from the mill)
• 4 tsp nut oil (e.g. walnut or hazelnut)

Instructions

1. 1. Peel the turnips, potatoes, onion, and garlic.
2. 2. Dice all ingredients into small cubes.
3. 3. Heat butter in a pot.
4. 4. Sauté the diced ingredients briefly in the hot butter.
5. 5. Deglaze the vegetables with the broth.
6. 6. Let the soup simmer gently for about 20 minutes until soft.
7. 7. Puree the soup until smooth.
8. 8. Add more broth if needed to reach your desired consistency.
9. 9. Continue cooking to thicken it, if desired.
10. 10. Wash the pear.
11. 11. Cut the pear into quarters.
12. 12. Remove the core from the quarters.
13. 13. Slice the quarters into thin pieces.
14. 14. Stir the sour cream into the soup.
15. 15. Season the soup with coriander, cumin, salt, and pepper to taste.
16. 16. Divide the soup among the plates.
17. 17. Top with the pear slices.
18. 18. Drizzle with nut oil.
19. 19. Serve with crispy bread chips on the side if you like.

Nutrition per serving

• kcal: 397
• Protein: 17 g · Fett/Fat: 26 g · Carbs: 24 g