Try this delicious and nutritious Chestnut and Turnip Soup
As the leaves start to turn and the air becomes crisp, there’s no better way to embrace the beauty of autumn than with a warm and nourishing bowl of Chestnut and Turnip Soup. The cozy aroma of this soup will fill your kitchen, and its wholesome flavors will warm your heart. This seasonal recipe combines the earthy richness of chestnuts with the fresh, green goodness of turnip greens, making it a delightful dish to savor during the cooler days of fall.
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Chestnut and Turnip Soup
The magic of Chestnut and Turnip Soup, a comfort food masterpiece that’s as delicious as it is nutritious.
Ingredients
- 1 lb chestnuts
- 10 oz turnip greens
- 1 pc large potato
- 3 pcs medium-sized carrots
- 1 pc onion
- 1 pc turnip
- 1 pc leek
- 3 cloves garlic
- 2 oz olive oil
- salt and black pepper to taste
Instructions
- Begin by peeling and chopping all the vegetables – the potato, carrots, onion, turnip, leek, and garlic.
- Add the prepared chestnuts to the vegetables in the saucepan.
- Season the mixture with salt and then cover everything with water.
- Bring the contents to a boil and let them cook until the vegetables and chestnuts are soft. This will take some time, so be patient.
- Once the ingredients are soft, you can use a hand blender to puree everything until it reaches a smooth consistency. If needed, adjust the seasoning with more salt and add black pepper to taste.
- Now, introduce the turnip greens into the soup and let them cook. This won’t take too long, as turnip greens cook relatively quickly.
- Finally, finish the soup by drizzling it with olive oil, stirring it well to incorporate the oil, and then serve your delicious Chestnut and Turnip Soup.
Notes
- You can use either deep-frozen chestnuts or raw, peeled chestnuts for this recipe.
- Adjust the seasoning to your taste, and you can also customize the soup by adding herbs or spices that you enjoy.
- This soup can be served with a slice of crusty bread or some croutons for added texture and flavor.
