Creamy Asian Root Vegetable Soup made with sweet potatoes, turnips, celery, carrots, and onions with soy sauce and fresh ginger in a creamy broth.
Turnips. Another vegetable I have never eaten before. The most common are the white turnip and according to Wikipedia, the turnip was a well-established crop in Hellenistic and Roman times. The root is high in Vitamin C and is only 34 calories.
I had purchased some during my fruit and vegetable run last week, but since I haven’t been feeling well, I had forgotten they were there and found them buried in the bottom of my vegetable drawer.
I started to think about what it was I was going to make when I opened my Facebook page, and there was my inspiration. Nisreen from Green Cuisine List had posted a picture of her Roasted Vegetable Soup on my wall (since I love roasting veggies!) which got me thinking about how good a nice hot bowl of soup would taste.
So I did my weekly “refrigerator clean-out” to make room for next weeks fresh fruits and veggies and found some carrots, celery, a sweet potato, garlic, a piece of ginger root and of course these two small turnips. All the makings for a nice soup. It was creamy and oh so flavorful!
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Creamy Asian Root Vegetable Soup
- 2 tbsp. Stir Fry Oil
- 1 c. Carrots, peeled and diced
- 2 Stalks Celery, washed and chopped
- 2 White Turnips, peeled and chopped
- 1 Small Sweet Potato, peeled and chopped
- 2 Cloves Garlic, minced
- 1/4 c. Scallions, chopped
- 2 tsp. Fresh Ginger, grated
- 2 tbsp. All Purpose Flour
- 1/4 c. Low Sodium Soy Sauce
- 4 c. Low Sodium Vegetable Broth (or chicken broth)
- 2 c. Water
- 1/2 c. Heavy Cream
- 1/2 c. 2% Milk
- In a large pot or Dutch oven, heat the oil then add in the carrots, celery, turnips, sweet potato, garlic, scallions, and ginger. Saute for about 5-10 minutes then add flour and mix well.
- Next, add the soy sauce, broth and water and mix well. Bring to a boil, reduce heat then let simmer for 45 minutes or until all of the vegetables have softened.
- In a separate saucepan, heat the cream and milk. Use your immersion blender to blend all of the ingredients together. Season with salt and pepper and garnish with chopped scallions. Makes 8 cups.