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🍽️ Hearty Turnip and Lamb Soup

314 kcal · 30 min · 4 servings

Ingredients

• 1 kg turnip
• 1 small onion
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tsp pickled green pepper
• 1 pinch fennel seeds
• 6 fresh sage leaves (or dried)
• 400 ml lamb stock (1 jar)
• 1 leek
• 1 l clear broth (instant)
• 200 g lamb loin (boneless)
• salt
• white pepper (from mill)

Instructions

1. 1. Peel the turnip and the onion. Cut both into small cubes.
2. 2. Peel the garlic cloves.
3. 3. Heat olive oil in a pot.
4. 4. Gently fry the turnip cubes in it.
5. 5. Add the onion cubes and sauté them until they are translucent.
6. 6. Press the garlic directly into the pot.
7. 7. Sprinkle in peppercorns, fennel seeds, and sage leaves.
8. 8. Deglaze everything with lamb stock and broth.
9. 9. Let the soup simmer on low heat for one hour.
10. 10. After 45 minutes, place the lamb loin fillet into the broth.
11. 11. Clean the leek and wash it thoroughly.
12. 12. Cut the leek into thin rings.
13. 13. Add the leek rings in the last 5 minutes of cooking time.
14. 14. Remove the meat from the broth.
15. 15. Cover the meat with aluminum foil and let it rest for 5 to 10 minutes.
16. 16. Season the soup to taste with salt and pepper.
17. 17. Slice the rested meat.
18. 18. Place the meat slices into deep bowls.
19. 19. Pour the hot turnip soup over the meat.

Nutrition per serving

• kcal: 314
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 22 g