Turnips are at their best at this time of year, and their wonderfully sweet and peppery flavour works magic in this soup. Teamed together with potatoes, it’s the perfect winter pick-me-up to keep you feeling good from the inside out during the cold, winter months. The secret to this recipe is lemon juice, which adds a subtle citrus note and helps to balance the tasty selection of other ingredients included. Top off with crispy chorizo to take it to another level or if you want to keep it vegetarian, you can either scrap the chorizo or get Sainsbury’s vegetarian ‘chorizo style shroomdogs’, which are the best alternative we have found!
Ingredients (serves 4)
- 400g turnips
- 200g potatoes
- 1L vegetable stock
- 2 onions
- 1 celery stick
- 2 garlic cloves
- 4 springs of thyme
- Juice of a lemon
- 50g chorizo (Alt. vegetarian substitute)
- Salt and pepper to taste
- Peel and roughly dice all of the vegetables. Don’t cut the turnips and potatoes too large and keep them uniform as you want them to cook easily and at the same time.
- With about a tablespoon of oil, sweat the onion with the thyme until soft. Turn up the heat slightly and add in your garlic, turnip, celery and potatoes. Stir around until everything begins to colour slightly.
- Add in the stock and bring to the boil, turn to a gentle simmer for roughly 25 minutes until the turnip and potatoes are all cooked through.
- Whilst the soup is simmering away, finely dice the chorizo and crisp up in a pan on a high heat. You may need a touch of oil if you are using the vegetarian alternative. Once they are nice a crispy, set aside onto a paper towel for later.
- Blitz until a smooth consistency using a hand blender and then bring back to the boil with the lemon juice and simmer for 5 minutes.
- Serve with the chorizo sprinkled over the top.