Turnip And Spinach Soup For Ready Steady Cook

I want to thank all the bloggers who took part in this challenge. 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
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Turnip And Spinach Soup

Recipe Category: Soup
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 10 mls olive oil
  • 1 large turnip cut up 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

Method

  • 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



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