Five Spice Turnip Soup Recipes

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SPICED TURNIPS (SHALGAM MASALA)



Spiced Turnips (Shalgam Masala) image

I love turnips. This Northern Indian dish is great way to spice up traditional mashed turnips. This dish is great garnished with fresh cilantro or parsley and served with basmati rice, or with naan bread. The amount of chiles you use really controls the heat factor in this dish.

Provided by Kathleen Woods Rubino

Categories     Side Dish     Vegetables

Time 56m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon ginger-garlic paste
2 small green chile peppers, seeded and chopped
2 tomatoes, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt to taste
2 cups peeled and cubed turnips
⅔ cup hot water
1 teaspoon brown sugar

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
  • Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 14 g, Fat 7.4 g, Fiber 3.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 133.7 mg, Sugar 8 g

CREAMY TURNIP WITH PAPRIKA SOUP



Creamy Turnip With Paprika Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 ½ pounds peeled turnip bulbs, not the leafy tops, cut into 1-inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
2 teaspoons paprika
1 teaspoon dried thyme leaves
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: shallot crisps*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  • Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 10.8 g, Cholesterol 20.6 mg, Fat 10.2 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 87.6 mg, Sugar 4.4 g

FIVE SPICE TURNIP SOUP



FIVE SPICE TURNIP SOUP image

Categories     Soup/Stew     Leafy Green     Potato     Vegetable     Appetizer     Side     Roast     Sauté     Stew     Christmas     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Wheat/Gluten-Free     Dinner     Lunch     Fall     Winter     Healthy     Thyme     Potluck

Yield 4 people

Number Of Ingredients 12

2 bunches turnips, including greens (about 1 1/2 - 1 3/4 lbs total)
1 1/2 Tbsp EVOO, divided
2-3 sprigs plus 1/2 tsp chopped fresh thyme, divided
1 tsp salt, divided
1 leek, white and light green parts only, sliced thin
3 garlic cloves, smashed
1/8 tsp plus a pinch Chinese Five Spice Powder, divided
1/2 Tbsp unsalted butter
1 lb Yukon Gold potatoes, sliced
3 cups vegetable stock
1 1/2 cups half-and-half or milk
1 tsp cider vinegar

Steps:

  • Preheat oven to 400 degrees F. Cut the turnips from the greens and trim each end. Toss with 1 Tbsp EVOO, 2-3 sprigs of fresh thyme and 1/2 tsp salt in a large bowl. Spread out in a single layer onto a baking sheet and roast for 20 minutes, turning over at the 10-minute mark, and remove to cool. Meanwhile in a soup pot, heat leeks, garlic, remaining 1/2 tsp salt, 1/8 tsp Chinese Five Spice Powder and butter over medium-low heat. Stir every few minutes and make sure the leeks get no brown on them. Cook down until turnips are ready, about 15-20 minutes total. When turnips are done, discard the thyme sprigs and add them to the leeks. Add the potatoes, stock and half-and-half as well. Bring to a boil over medium-high heat, then turn to medium-low and simmer 20 minutes until the potatoes are very soft. Meanwhile, remove the stems from the turnip greens and chop coarsely. In a skillet over medium heat, add remaining 1/2 Tbsp EVOO. When the EVOO is hot, add greens, 1/2 tsp chopped thyme and a pinch of Chinese Five Spice Powder. Cook the greens down until tender and remove from the heat. Remove the soup from the heat and puree in batches in a blender or food processing until very smooth. BE CAREFUL WITH HOT LIQUIDS! Strain through a colander or chinoise and add the vinegar. Adjust any seasonings and serve hot with a portion of greens on top.

TURNIP SOUP



Turnip Soup image

I got this recipe from the Heritage Quilters. Boy was I surprised to find out this delicious soup had turnips as one of the main ingredients. I am one of the first people to turn my nose up at turnips but this soup will surprise you.

Provided by Kaykwilts

Categories     Low Protein

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

2 cups turnips, sliced
1 cup potato, sliced
1 small onion, sliced
3 tablespoons butter
1 1/2 tablespoons flour
3 cups chicken stock
1 cup milk
parsley (optional)
bacon, crumpled (optional)
crouton (optional)

Steps:

  • Place turnips, potatoes, and onions in saucepan.
  • Cover with small amount of water and simmer until tender; drain.
  • Mash with potato masher.
  • Add butter.
  • Mix flour with 1/4 cup milk.
  • Add to mixture and blend well.
  • Add chicken stock.
  • Mix thoroughly.
  • Return to heat and bring to a boil.
  • remove from heat and add remaining 3/4 cup milk.
  • Reheat to serving temperature taking care not to boil.
  • Garnish with your choice of parsley, bacon or croutons.

Nutrition Facts : Calories 98.1, Fat 5.3, SaturatedFat 3, Cholesterol 14.7, Sodium 158, Carbohydrate 9.6, Fiber 0.9, Sugar 2.5, Protein 3.4

CREAMY BROCCOLI-TURNIP SOUP



Creamy Broccoli-Turnip Soup image

My husband loves soups, especially ones with broccoli. Becoming more interested in soup-making, I created a recipe for a rich broccoli soup that was full of a flavor and comfort. What a surprise I received when my husband gave it two-thumbs up!

Provided by Caramella Girl

Categories     Vegetable

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 ounces cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 teaspoon celery seed
3 cups boiling water
1 chicken bouillon cube
4 cups chopped broccoli
1 cup diced turnip
1/2 of a medium sweet onion
4 slices turkey bacon, cooked and crumbled
2 cups half-and-half
1/2 cup shredded cheddar cheese

Steps:

  • In a microwave-safe bowl, heat cream cheese for 30 seconds. Mix in spice and set aside.
  • In another bowl, dissolve bouillion cube in 3 cups of boiling water. When dissolved, pour into a slow cooker.
  • Mix the cream cheese mixture into the bouillion water. Add the remaining ingredients, and stir to combine.
  • Set slow cooker to cook on HIGH for 2.5 to 3 hours. Then using a hand blender, blend mixture until slightly smooth.

Nutrition Facts : Calories 232.7, Fat 18, SaturatedFat 10.4, Cholesterol 58.6, Sodium 466.8, Carbohydrate 10.7, Fiber 2.1, Sugar 2.8, Protein 9

CHINESE BEEF NOODLE SOUP



Chinese Beef Noodle Soup image

Categories     Soup/Stew     Scotch     Beef     Ginger     Pasta     Turnip     Anise     Cinnamon     Clove     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 14

2 1/2 pounds beef short ribs, cut between bones into pieces
7 cups water
1/3 cup soy sauce
1/4 cup Scotch or medium-dry Sherry
1 tablespoon sugar
six 1/4-inch-thick diagonal slices fresh gingerroot
8 scallions, trimmed
3 large garlic cloves, chopped
a 3-inch cinnamon stick
1 teaspoon aniseed
1/4 teaspoon dried hot red pepper flakes
1/2 pound turnips, peeled and cut into 3/4-inch cubes
6 ounces egg noodles
1 teaspoon Asian (toasted) sesame oil if desired

Steps:

  • In a heavy kettle (at least 5 quarts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim froth. Add gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hours, or until rib meat is tender. Let ribs cool, uncovered, in broth 30 minutes and transfer with a slotted spoon to a cutting board. Chop meat, discarding fat and bones.
  • Strain broth through a fine sieve into a large saucepan and add chopped meat. If finishing and serving soup immediately, spoon off fat. For best results, chill soup, covered, overnight and discard fat.
  • Add turnips and simmer, covered 10 minutes. Add noodles and simmer, covered, stirring occasionally, until tender, about 7 minutes. Soup may be prepared up to this point 2 days ahead (cool uncovered before chilling covered). Reheat gently.
  • Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil (if using).

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