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

  1. In a large soup pot, over medium heat, add oil and onions, and cook until the onions begin to soften, about 3 minutes.

  2. Add the turnips and continue cooking, stirring frequently, until the turnips are translucent, about 5 minutes.

  3. Add in garlic and continue cooking until fragrant, about 30 seconds.

  4. 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.

  5. 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

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Cincinnati Style Chili

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Balsamic Vinaigrette