Turnip and potato soup with walnut pesto

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 1 big onion
  • 1 TABLESPOON Oil
  • 400 g Turnip
  • 400 g Potatoes
  • 3 TSP Vegetable broth (instant)
  • 75 g Walnut kernels
  • 50 g Arugula (rocket)
  • 4 TSP Genoese Pesto (Glas)
  • 7-10 Tbsp salt, pepper
  • 100 g Whipped cream

Directions

  1. 1

    Peel and chop the onion. Heat the oil in a large pot. Fry the onion in it. 3⁄4 Pour l water and bring to the boil. Meanwhile peel, wash and roughly dice the turnip and potatoes. Add rutabaga, potatoes and stock.

  2. 2

    Cover and simmer for about 20 minutes.

  3. 3

    In the meantime, roughly chop the walnuts, roast them in a pan without fat and take them out. Clean, wash, drain and coarsely chop the arugula. Mix pesto, nuts and rocket, up to 1 tablespoon each. Season to taste with salt and pepper.

  4. 4

    Finely puree the soup with a hand blender. Stir in cream. Season to taste with salt and pepper. Serve the soup. Garnish with pesto, rest of rocket and nuts.

Nutrition Facts

KCAL
520 kcal
CARBS
24 g
FATS
41 g
PROTEINS
10 g