Turnip and Rice Soup
Source: The New York Times
Ingredients
Number of Servings: 4
FEATURED: 4 cups of chicken stock
FEATURED: 1-pound of turnips, diced
2 Tbsp. olive oil
1 large yellow onion, diced
2 cloves of garlic, diced
4 cups of water
1 bay leaf
½ cup of rice, arborio if possible
2 Tbsp. parsley
Salt and pepper to taste
Directions
Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min
In a large soup pot, over medium heat, add oil and onions, and cook until the onions begin to soften, about 3 minutes.
Add the turnips and continue cooking, stirring frequently, until the turnips are translucent, about 5 minutes.
Add in garlic and continue cooking until fragrant, about 30 seconds.
Add the stock and water, salt, bay leaf, and rice. Bring to a boil and then reduce heat to low, cover and simmer for 30 minutes.
Add in pepper and parsley, serve and enjoy!
Try something new and add 1 or more of these!
Try using left over cooked rice, and add it after 20 minutes of letting everything else simmer, and simmer for another 10 minutes before serving.
Add some shredded rotisserie chicken for added protein!
Try swapping out the onions for some leeks!
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 292 kCal – 14 % DV
Sodium – 231 mg – 10 % DV
Total Fat – Total Fat – 8 g – 12 % DV
Saturated Fat – 1 g
Trans Fat – 0g
Protein – 7 g – 14 % DV
Cholesterol – 0 mg – 0 % DV
Total Carbohydrates – 51 g – 17 % DV