Turnip Soup

My daughters love turnip soup and I am so glad they do. As it is delicious and healthy, full of vegetables, and therefore rich in vitamins. This soup is a meatless soup like the Cabbage Soup I posted a few times ago. Both soups are very light and comforting, a perfect dish, especially during cold days.

How to make Turnip Soup

First, heat oil in a large stock pot over medium-high heat and cook the onion for about 5 minutes until soft. Stir in the carrot and cook for another 5 minutes. Stir in the celery root and red pepper and cook for 1 minute more. Add the turnips, vegetable stock, or water and the chili pepper if used, and bring to a boil. Reduce heat and simmer for about 20 minutes until vegetables are tender. Stir in the rice. Meanwhile, in a large bowl mix sour cream with egg yolk, add 2 ladles of hot soup, stir well and add to the pot. Let boil for 1 minute then add fresh parsley, salt, and pepper. Remove from heat. Serve this soup with freshly baked crusty bread or croutons. 

Whenever I have the chance I prepare this tasty, delicious soup as it is a comforting dish for cold days. Turnips are ideal for soups as they bring a special flavor. Give this turnip soup a try,  I am sure you and you’re family will be delighted.

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