Turnip & Sweet Potato Soup - Cook For Your Life- anti-cancer recipes

Turnip & Sweet Potato Soup

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Ah turnips and rutabaga- words that strike fear in many a heart when they turn up on the dinner table. I’ve never understood it myself. I’ve loved both since I was a child, eating...


Ingredients

  • 2 tablespoons olive oil
  • 1½ cups chopped onion
  • 2 garlic cloves, minced
  • 3 leaves of fresh sage, roughly chopped
  • ½-pound white turnips (about 2 small), peeled and cut into ½-inch dice
  • ¾-pound rutabaga (about 1 medium), peeled and cut into ½-inch dice
  •  2-pounds sweet potato (about 6 medium), peeled and cut into ½-inch dice
  • Salt and pepper, to taste
  • 3 cups water or stock
  • 1 teaspoon freshly grated nutmeg, or to taste

Nutrition Facts

Calories

338 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

65 g

Sugar

18 g

Fiber

12 g

Protein

6 g

Sodium

1437 mg

Directions

  1. Heat olive oil in a large heavy-bottomed pot over medium-low heat. Add onions, garlic and sage and cook until the onions begin to turn translucent, about 5-8 minutes.
  2. Add the turnips, rutabaga, sweet potato, salt and pepper.  Sweat the vegetables for 10 minutes, stirring occasionally.
  3. Add the water or stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until all the vegetables are tender.
  4. Puree until smooth, then return to the pot and stir in freshly grated nutmeg.  Heat through, taste for seasoning and serve.

Chef Tips

If you can’t find sweet white turnips, you can make this soup with just rutabaga and sweet potato. The ratio should be approximately 1 measure of rutabaga to 2 of sweet potato.

Also, if you cant find fresh sage, don’t substitute dried. Use 1 teaspoon of dried rosemary instead.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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