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Turnip and Pear Soup

1 medium onion (chopped)
1 tbsp vegetable oil or butter
3 medium-large turnips (peeled and chopped) – about 3 cups
3 large ripe pears (peeled, cored and chopped) – about 3 cups
1 tsp dried thyme
½ tsp salt
1¼ cups vegetable stock or water
¼ tsp nutmeg
1½ - 2 cups pear or apple juice
Freshly ground black pepper to taste
Shredded daikon radish (optional)
A few raspberries (optional)

1. In a large saucepan, sauté the onion in oil or butter for about 5 minutes, until translucent but not browned.
2. Add the chopped root vegetables and fruit along with the salt and thyme. Sauté for another 10 minutes or so, stirring occasionally.
3. Add the vegetable stock or water and cook, covered, on low heat for 20 to 30 minutes until the vegetables are soft and tender.
4. Add the nutmeg.
5. In a blender or food processor, puree the soup with juice until smooth and thick. Season with black pepper to taste. Serve with optional garnishes, if desired.

Recipe from: Sundays at Moosewood Restaurant by the Moosewood Collective

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