Description
A silky, comforting potage made with potatoes, spring onions, and turnips, blended into a smooth and flavorful soup. Perfect for a light yet satisfying meal.
Ingredients
- 2 tablespoons butter
- 2 cups sliced spring onions
- 2 cups diced turnips
- 2 cups diced potatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cream
- Fresh herbs for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the sliced spring onions and sauté until soft and fragrant.
- Stir in the diced turnips and potatoes, cooking for a few minutes.
- Pour in the vegetable broth, then add salt and pepper.
- Bring to a boil, then reduce heat and simmer until the vegetables are tender.
- Blend the soup until smooth using an immersion blender or standard blender.
- Stir in the cream and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs.
Notes
- Use leeks in place of spring onions for a deeper flavor.
- For a dairy-free version, substitute cream with coconut milk or omit it.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to maintain the soup’s smooth texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 30 mg
