Piquant turnip soup

Name: Piquant turnip soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Rutabaga (approx. 1,2 kg); 500 g Potatoes; 500 g Carrots; 2 medium-sized onions; 3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 TEASPOON dried marjoram; 3-4 Tsp Vegetable broth; 3 discs brown bread (approx. 50 g each); 7-10 Tbsp Juice of 2 oranges; 100 g Schmand; 7-10 Tbsp Marjoram

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 1,2 kg)
500 g Potatoes
500 g Carrots
2 medium-sized onions
3 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 TEASPOON dried marjoram
3-4 Tsp Vegetable broth
3 discs brown bread (approx. 50 g each)
7-10 Tbsp Juice of 2 oranges
100 g Schmand
7-10 Tbsp Marjoram

Directions

1
Peel, wash and chop the turnip, potatoes and carrots. Peel and finely chop onions
2
Heat 2 tablespoons of oil in a large pot. Brown the onions, potatoes and vegetables in it. Season with salt, pepper and marjoram. Deglaze with a good 1 l water, stir in broth. Bring to the boil, cover and cook for about 20 minutes
3
Dice bread. Roast in 1 tablespoon of hot oil in a coated pan, remove
4
Remove 1/3 of the potato and vegetable cubes. Mash the rest in the stock. Add orange juice and bring to the boil. Season soup with salt and pepper. Add vegetable and potato cubes. Arrange soup with sour cream and bread cubes and garnish