Tuesday, November 22, 2016

Turnip and Almond Soup






I had been in a mid blogger's crisis past week, just blank about the recipe I should blog next. Sometimes the same block hits me differently. The pictures would be hosted, the recipe drafted and all scheduled, but the introductory part for the post remain blank! Weird, but true! :)

Considering my regular readers' choice put up in my FB page, this was handed down by one of my friends, Mythily. I accepted to blog readily, since I have not many soup recipes up in my space.
Well, coming to this recipe, it's a heartwarming soup which has an exciting combination of a root vegetable, nut and a grass to flavour, rounded off with some dairy; a perfect one bowl meal for the weather shift; fall to winter!





Turnip and Almond Soup
Serves 3
Prep time - 15 minutes
Cooking time - 10 minutes
Total time needed -  less than 30 minutes



You Need:

Turnip - skin peeled and cubed into 1/2 inch pieces - one 250 ml cup heaped OR 200gms
Almonds- 10 ( blanched and peeled and ground to a fine paste )
Butter - 2 tbsps
Garlic cloves- 3 medium sized
Green chilly - 1 one inch pieces or 1/2 a chilly
Water (for the soup) - 1/2 cup + 1/2 cup
Lemon grass- 2-3 one inch blades, stripped
Low fat milk- 250 ml

Method:



Have the ingredients all at one place. Infuse lemon grass in a tbsp of warm water and rest for 10 minutes. Grind the blanched and peeled almonds to a fine paste. Keep aside.




Heat a pressure cooker body, melt butter, sauté garlic and green chilly bits followed by the turnip chunks. Take care to do the whole thing in low-medium heat. We don't want the butter to turn really into ghee in high heat! Add 1/2 cup of water, bring to a boil and close with the lid.




Cook until 4-5 whistles, according to your pressure cooker timing. We want the vegetables well cooked. Cool and grind the whole thing to a smooth paste.
Transfer the above ground vegetables, almond paste, remaining 1/2 cup water and milk and bring the soup to a gentle boil adding salt. Switch off. Add the lemon grass infused water (discard the leaves) and stir to combine.
Season with pepper.



      I seasoned the warm earthy soup, with  Mrs. Dash, to add some zing.





Notes:

You can be versatile with the recipe. Try adding bits of ginger along while sautéing garlic.
Addition of chopped onions (bulbs of spring onions) can bring about an interesting twist.
Whole bay leaves instead of lemon grass can impart a different flavour. You may need to discard the leaves after pressure cooking.

This is a very healthy and nourishing soup, with the goodness of turnips and almonds!

Thanks for the recipe and the suggestions, Mythily. This post is dedicated to you!



3 comments:

  1. I have never cooked with turnip, I don't know why... this soup seems to comforting, just apt for the season coming up... pinning this up...

    ReplyDelete
  2. love the soup and with turnip.its amazing:)we usually make sambhar with turnip,but this is spot on.

    ReplyDelete
  3. Turnip is something which I've never cooked with!The combination of Turnips and almonds though,sound appetizing.Even I've blogged an almond recipe now,co-incidence huh :)

    ReplyDelete

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