Turnip And Spinach Soup

I want to thank all the bloggers who took part in this challenge. At the beginning, I was not going to take part. But, Paula was going to have her ingredient list ‘orphaned’ so I decided to participate. I love making food with a random set of ingredients and so this challenge is a pleasure for me. I made Turnip And Spinach Soup for this. Paula challenged me to use the following 7 ingredients:

  • fresh spinach
  • fish – fresh or frozen, freshwater or saltwater
  • berries – fresh or frozen
  • cheese – Gruyere or Emmental
  • Portobello mushrooms
  • quinoa
  • turnips, parsnips or rutabaga – or any combination of the three

Together with the 7 ingredients, I had devised quite an extensive pantry list of ingredients the participants could use – based on the original challenge I did, and I asked each blogger to add an ingredient. These were as follows:

  • Milk/Cream
  • Eggs
  • Flour (or a flour substitute)
  • Lemons
  • Garlic
  • Ginger
  • Chillies
  • Fresh Herbs
  • Dried Herbs
  • Dried Spices
  • Sugar (or a sugar substitute)
  • Butter/margarine
  • Salt
  • Pepper
  • Oil – any of your choice
  • Vinegar
  • Pasta / Noodles / Rice
  • Tinned Tomatoes
  • Tinned Chickpeas
  • Chocolate / Cacao
  • Stock

For starters I decided to do a turnip and spinach soup. This was easy, and perfect for the night I decided to make my ready steady cook meal, as the heatwave had broken and it was raining.

"Turnip And Spinach Soup"
Turnip And Spinach Soup
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Turnip And Spinach Soup

Recipe Category: Soup
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 10 mls olive oil
  • 1 large turnip, cut into a large dice
  • 250 mls stock
  • 250 mls water
  • 0.625 mls ground nutmeg
  • salt and freshly ground black pepper to season
  • 80 g baby spinach


  • heat the oil over a medium heat in a soup pot
  • add the turnips and stir well, until they are starting to cook
  • add the stock, the water, the nutmeg and the seasoning
  • bring to the boil, reduce the heat and cover and simmer for 30 minutes
  • blend until smooth
  • add the spinach and bring back to the boil
  • blend again, adjust the seasoning and serve

Click on the links for conversions and notes.

To see what all the lovely challengers did, click the linky below

Lavender and Lime Signature

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42 thoughts on “Turnip And Spinach Soup

    1. It is not that similar – maybe between barley and cous cous – Dave loves it but I could give it a miss! I didn’t get the pectin – I can get 70g directly from Earth Products for R37 as opposed to the chemist charging R76 for 100g

  1. if you’d like to cut me a slice of the chocolate and berry swiss roll, I’ll be waiting in Newlands for it…just by the rugby stadium 🙂

  2. Waw! That were fab idea & great invented recipes! Your recipes & ideas rock, Tandy!
    I especially love the quinoa coated hake goujons! That’s my style of eating! Yum!

  3. I was a goner when I read fresh spinach. I just LOVE fresh spinach and knew you were going to do something incredible with it.. and of course you did :). Love the soup. And that chocolate roll.. yummy and divine. LOVE IT

  4. Ooh! I was hoping you would use portabellos and then stuff them! Perfect – and stuffed mushrooms is one of my favorite starters or “pick-up” recipe for a buffet. The spinach and turnip soup really intrigued me! That’s something i never would have thought of in a million years, and gives me all sorts of good ideas! On thinking about it, it actually might make a very good cold soup for summer as well, maybe substituting a bit of sour cream for the stock!

    You did a grand job with a rather odd assortment of ingredients! Such a good job! Thanks for offering me the opportunity, and putting up with my lack of photos. I also did not realize that I could add a pantry ingredient, which makes me feel better about the Jell-O in the watermelon ice! However, i notice that I did add some wine to the risotto – so sorry! Actually it is almost impossible for me to cook without it! I guess that makes me a wino of sorts. I don’t drink it as much as I cook with it. That makes me a winook or a cowino? Oh well – I’ll try to do better next time – if there is a next time. . .

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