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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 110.9
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 962.1 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Zucchini, Garlic and Turnip Soup calories by ingredient
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Zucchini, Garlic and Turnip Soup

Submitted by: KDKOSMO

Introduction

A lot of this was created by another user, but I had a turnip on hand and wanted to reduce the amount of oil used. Turned out fantastic! A lot of this was created by another user, but I had a turnip on hand and wanted to reduce the amount of oil used. Turned out fantastic!
Number of Servings: 4

Ingredients

    1T. olive oil
    1 small onion, sliced
    1 T. minced garlic (add more if you LOVE garlic)
    4 medium zucchini, sliced
    1 turnip, diced
    4 cups of vegetable broth
    1 teaspoon ground ginger
    Pepper to taste

Directions

Cook garlic & onions in olive oil on medium-low heat until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown..

When the onions are soft, add zucchini and turnip and cook until soft. Add the broth and bring to a simmer. Simmer at a low to medium heat for about 20-30 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer small amounts at a time to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

Number of Servings: 4

Recipe submitted by SparkPeople user KDKOSMO.






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