This thick, spicy soup is an excellent treat on a cold fall day near the holidays. It is a great way to use up those last few turnips you harvested. Even people who don’t care for turnips enjoy this soup because the turnips disappear among the potatoes so you can hardly tell them apart. The spices mask most of the turnip flavor as well.
Ingredients
- 4 cups Water
- 3 medium White potatoes, chopped
- 3 Turnips, chopped
- 1 Onion, diced
- 2 tbsp Peanut oil
- 2 Morga bouillon cubes
- 1 tsp Garam masala
- 1/2 tsp Cumin
- 1 tsp Garlic powder
- 1/2 tsp Rosemary
- 1/4 tsp Allspice powder
- 1/2 tsp Fenugreek
- 2 tbsp Olive oil
Instructions
- In the pot you will use to make the soup, saute the onion in the peanut oil until translucent.
- Add the water, Morga cube, potatoes, turnips, and spices to the pot, and bring to a boil.
- Cover and simmer for 20 minutes.
- Stir in the olive oil and simmer for another 5 minutes.
- Serve with a toasted slice of your favorite hearty bread.
Tips
- If you don’t have peanut oil, any other vegetable oil will do fine. Peanut oil just tastes best with the spices in this recipe.
- Just about any kind of potato will work fine too. White potatoes just have a texture that complements the turnips well.
- For a creamy version, stir in 1 cup of soy milk just before you serve the soup, or even better, blend a couple ladles of the soup with
the soy milk and then stir it in.
Serves: 4
Preparation time: 40 minutes
