Recipe: Creamy turnip, cauliflower and lentil soup with ricotta
Serves 4 EASY 1 hour.
Turnips become silky smooth when blitzed to a purée in soups. A wonderful, no-fuss recipe.
THE FLAVOUR COMBINATIONS
SOUP
15ml (1 tbsp) butter
1 (120g) medium onion, peeled and chopped
2 (700g) large turnips, peeled and diced
130g (1 cup) cauliflower florets, chopped
15ml (1 tbsp) garlic, finely chopped
2 bay leaves
500ml (2 cups) warm vegetable stock
250ml (1 cup) full-cream milk
250ml (1 cup) fresh cream
60ml (¼ cup) Parmesan,
finely grated
5ml (1 tsp) honey
1 x 410g tin lentils, drained
salt and freshly ground black pepper, to taste
GARNISH
15ml (1 tbsp) butter
5ml (1 tsp)
olive oil
1 (350g) large turnip, peeled and diced
salt and freshly ground black pepper, to taste
150g ricotta, crumbled
handful microherbs
HOW TO DO IT
1 For the soup, place the butter in a pot and melt over medium heat. Add the onion and turnips and fry, 5 minutes. Stir
in the cauliflower, garlic and bay leaves, and fry, 2 minutes. Pour in
the warm vegetable stock and milk, cover with a lid and bring to a boil, then simmer, 25 minutes. Add the cream, Parmesan and honey. Blitz to a smooth purée and stir in the lentils. Season to taste.
2 For the garnish, add the butter and oil to a pan over medium heat. Add the diced turnips and sauté gently until tender and golden, 10 – 12 minutes. Season to taste.
3 To serve, scatter the fried turnips over each soup portion and top with crumbled ricotta and microherbs.
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