Zucchini, Garlic and Turnip Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1T. olive oil1 small onion, sliced1 T. minced garlic (add more if you LOVE garlic)4 medium zucchini, sliced1 turnip, diced4 cups of vegetable broth1 teaspoon ground gingerPepper to taste
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.
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.
Nutritional Info 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
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