Rutabaga sweet potato soup

Name: Rutabaga sweet potato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 400 g Turnip; 300 g Sweet potatoes; 2 TABLESPOONS Oil; 400 ml Vegetable broth; 200 ml Milk; 4 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Walnut kernels; 6 TABLESPOONS Olive oil; 50 g Rocket; 1 Garlic clove; 50 g Parmesan cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
400 g Turnip
300 g Sweet potatoes
2 TABLESPOONS Oil
400 ml Vegetable broth
200 ml Milk
4 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Walnut kernels
6 TABLESPOONS Olive oil
50 g Rocket
1 Garlic clove
50 g Parmesan cheese

Directions

1
Peel and finely chop the onion. Peel, wash and dice the turnip and sweet potato. Heat the oil in a pot and fry the diced onion until transparent. Add diced turnip and potatoes and steam for 8-10 minutes, stirring several times.
2
Deglaze with vegetable stock and cook for about 15 minutes at low heat. Finely puree the soup with a blender. Stir in milk and cream and season with salt and pepper. Heat 1 tablespoon of olive oil in a pan, roast the walnuts in it, take them out, chop them and put something aside for garnishing.
3
Clean and wash the rocket, put 4 leaves aside for garnishing, chop the rest roughly. Peel garlic clove and chop finely. Grate parmesan finely. Finely mash the walnuts, except for a little for garnishing, 5 tbsp. olive oil, rocket, garlic and Parmesan cheese, season to taste with salt and pepper. Arrange the soup in plates, garnish with walnuts, rocket and pesto.