Recipe: Perfect Spring Onions and Turnip in Soup

Spring Onions and Turnip in Soup. This soup is delicately feminine, ever so elegant and one of my personal favorites. The salty bite of prosciutto nicely counters the sweetness of the onions and turnips. Save the turnip greens for a quick sauté in olive oil with a bit of garlic and serve it alongside.

This Loaded Keto Turnip Soup recipe is sponsored by Moon Cheese, thank you for supporting the brands that make delicious Cast Iron Keto recipes EPIC. This easy Loaded Turnip Soup is a great low-carb variation of traditional loaded potato soup. Cue Arugula Parsnip Soup with Spring Onions! You can cook Spring Onions and Turnip in Soup using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spring Onions and Turnip in Soup

1. It's 1 of Sweet onion (large).
2. You need of Use 2 if the onions are small..
3. You need 4 of Turnips.
4. It's 80 grams of Sliced bacon.
5. It's 1 clove of Garlic (minced).
6. It's 2 tbsp of Olive oil.
7. You need 300 ml of Water.
8. It's 1 of Soup stock cube.
9. You need 1 of Black pepper.

I lightly steamed parsnips, oven roasted the spring onions, and added in washed baby arugula for this spring soup. I use a Blendtec blender for making all of my soups and sauces. It is a total workhorse and it will blend fibrous food like onions, leeks and asparagus like a charm. Arugula Parsnip Soup with Spring Onions.

Spring Onions and Turnip in Soup instructions

1. Preparation: chop the ingredients - The onion into fourths, turnip into half, and bacon into 5cm pieces..
2. Heat the olive oil and garlic in a pot over medium heat and fry the bacon..
3. Add the turnip and stir-fry briskly. Place the onions in between the ingredients. Add water and the soup stock cube. Cover the pot and simmer for about 20 to 30 minutes to finish..
4. Sprinkle some black pepper if you'd like, and enjoy..

The first of the spring onions were at the co-op this week. If you are wondering what spring onions are, they are onions that are not yet mature. They are packed with sweet onion flavor and are absolutely wonderful grilled with salt and sprinkled in salads. With a good blender, puréed root vegetables make a satisfying creamy soup with nary a drop of dairy in sight. This recipe combines parsnips and turnips with some aromatics to create a dish that you'll enjoy year round, but particularly on these early spring days when you "in season" vegetables are scarce.