banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Turnip Soup Shots with Horseradish

    Share

    Turnip Soup Shots with Horseradish

    The apple-like texture and aroma of turnips blends seamlessly into a cashmere cream soup. Served in a diminutive glass, the muted essence of this soup is perked up by the sharp bite of horseradish, a root vegetable best used in moderation as a seasoning.

    Advertisement

    1/4 cup (60 mL) raw cashews
    1 Tbsp (15 mL) extra-virgin olive oil
    2 leeks, white parts only, chopped
    1 cup (250 mL) peeled, chopped yellow-fleshed potato
    1 lb (450 g) turnips, peeled and roughly cut
    4 cups (1 L) low-sodium vegetable stock
    1 tsp (5 mL) sea salt, plus more to taste
    1/4 tsp (1 mL) ground black pepper
    1/4 cup (60 mL) prepared or freshly grated horseradish
    1 Tbsp (15 mL) finely chopped chives

    Add cashews to small bowl and cover with 1/2 cup (125 mL) boiling water. Let sit for 15 minutes. Meanwhile, prepare the remaining ingredients.

    In large pot, heat oil over medium heat. Add leeks and sauté for 5 to 10 minutes, until softened. Stir in potato, turnips, stock, salt, and pepper. Drain cashews and add to pot. Bring to a boil, reduce to a simmer, cover, and cook for 25 to 30 minutes, until vegetables are tender.

    Purée soup in batches in food processor or blender, or use hand blender directly in pot, until smooth and creamy. If using blender, transfer puréed soup back to pot and reheat over medium-low heat, stirring often.

    To serve, transfer soup to measuring cup with spout. Pour into shot glasses and garnish with a pinch of horseradish and a few chives. Alternatively, ladle soup into bowls, topping with horseradish and chives. Serve immediately.

    Serves 15.

    Each serving contains: 51 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 7 g total carbohydrates (2 g sugars, 1 g fibre); 234 mg sodium

    source: "Roots to Relish", alive #385, November 2014

    Advertisement

    Turnip Soup Shots with Horseradish

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.