Turnip cream soup

Name: Turnip cream soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 600 g Turnip; 1 medium-sized apple; 1 (approx. 20 g) pinch of ginger; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Vegetable-yeast broth; 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Coriander and pink berries

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
600 g Turnip
1 medium-sized apple
1 (approx. 20 g) pinch of ginger
1 TABLESPOON Butter or margarine
1 TABLESPOON Vegetable-yeast broth
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 TABLESPOON White wine vinegar
7-10 Tbsp Coriander and pink berries

Directions

1
Peel and finely chop the onion. Meanwhile peel the turnip and cut into small cubes. Peel and quarter the apple, remove the core and cut into large cubes. Peel and finely dice the ginger.
2
Heat the fat in a saucepan and sauté the onion for about 3 minutes. Add ginger, turnip and apple to the onion, steam briefly and add 1 litre of water. Stir in the vegetable-yeast stock and simmer for about 30 minutes.
3
Remove approx. 1/4 of the turnip cubes. Finely puree the rest of the soup with a blender. Bring the turnip soup to the boil and add the sour cream. Season to taste with salt, cayenne pepper and vinegar.
4
Heat the remaining turnip cubes in the soup again. Divide the soup into soup plates and sprinkle with coriander and pink berries.