Name: Turnip soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 brown onion, chopped coarsely; 2 clove garlic, crushed; 2 teaspoon each cumin seeds and ground coriander; 1/2 teaspoon hot paprika; 1.5 kilogram turnips, trimmed, chopped coarsely; 1.5 litre (6 cups) chicken stock; 1/2 cup (125ml) pouring cream; 1/3 cup coarsely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon olive oil

1 brown onion, chopped coarsely

2 clove garlic, crushed

2 teaspoon each cumin seeds and ground coriander

1/2 teaspoon hot paprika

1.5 kilogram turnips, trimmed, chopped coarsely

1.5 litre (6 cups) chicken stock

1/2 cup (125ml) pouring cream

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in large saucepan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, until fragrant.

2.Add turnip and stock to pan; bring to the boil. Reduce heat; simmer, uncovered, until turnips are tender. Cool 15 minutes.

3.Blend or process soup, in batches, until smooth. Return to same pan with cream; stir until hot.

4.Serve bowls of soup sprinkled with parsley.

Women's Weekly Food

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