Turnip and red pepper soup

Rank kitchen

Turnip and red pepper soup

At the beginning of autumn, I feel the need to warm my insides with a steaming soup. A batch of small turnips was lying around in the fridge; so I decided to make a soup that was, in fact, very simple, but which wonderfully rehabilitates this often reviled vegetable. I cut the root into cubes then, in a pot, I sautéed a sliced ​​onion and a red pepper, a roughly chopped apple and a yellow zucchini as well as the turnips. Once the vegetables had melted, I deglazed with a broth so as to cover the vegetables well. I simmered for 45 minutes then put everything in the blender. I seasoned with salt and a drizzle of maple syrup and served topped with a vegetable cream. I was delighted with the quality of this suave improvised soup.

Ingredients :

• 5 small turnips
• 1 onion
• 1 red pepper
• 1 yellow zucchini
• 1 apple
• 45 ml vegetable oil
• 1.5 liters of vegetable broth
• A drizzle of maple syrup
• Salt, according to your taste
• Vegetable cream for garnish

Preparation

Cut the turnips, apple, and zucchini into cubes. Slice the onion and bell pepper. In a saucepan, sweat the vegetables with vegetable oil. Deglaze with the broth and simmer over low heat for 45 minutes. Blend everything, season with salt and syrup, and serve the soup topped with a vegetable cream. If necessary, add a little water to adjust the consistency. Serves 4. You like my recipes? There are 200 in my book The Daily Feast !

Yves Gagnon, cook and seed merchant