Broccoli, Potato and Turnip Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This delicious broccoli, potato and turnip soup is packed with rich autumn flavors and lots of nutrients.
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 5 small shallots, chopped
  • 2 large garlic cloves, chopped
  • 3 turnips, leaves removed, well washed and chopped
  • 1 broccoli, chopped (I used a romanesco broccoli)
  • 1 large potato, peeled and chopped
  • 6 cups (1.4L) vegetable broth
  • 2 bay leaves
  • ½ teaspoon thyme
  • ½ teaspoon nutmeg
  • 1 teaspoon cumin seeds
  • ¼ teaspoon salt
  • Generous amounts of cracked pepper
  • ½ cup (100ml) heavy cream
  • 1 cup Parmesan cheese
  • 2-3 Parmesan crusts, cut in small cubes (optional)
Instructions
  1. In a large pot, sauté the shallots and garlic in the extra virgin olive oil over medium heat, until translucent but not brown; 1-2 minutes.
  2. Add the turnips, broccoli and potatoes and cook for 3-4 minutes. Add the broth, bay leaves, thyme, nutmeg, cumin, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer until the vegetables can be pierced with a fork; about 10-15 minutes.
  3. Remove the bay leaves. In a blender or with a handheld immersion mixer, purée the vegetable mixture until smooth. Return to the pot, add the cream and Parmesan cheese and stir over high heat until the soup just begins to boil.
  4. Ladle into bowls and topped with a few cubes of Parmesan crusts, grated Parmesan or chopped chives, if desired.
Recipe by Italicana Kitchen at https://italicanakitchen.com/broccoli-potato-turnip-soup/