My heart sank when I spied turnips in my veg box this week. My friend Lou would understand. Needing to get over my turnip phobia, I came up with this soup. Yeah, ok it’s whizzed up with other things, but you can still pleasantly taste the turnip and the other ingredients and look at that colour!
I used the beetroot from last week and the kohlrabi and radishes (the radishes were end of season and a bit too big to be crispy enough just to eat on their own.) from this week. All these vegetables together feel like friends in flavour, and the result is a surprising blend of sweet, earthy and lightly peppery.
Beetroot, Turnip, Kolrabi and Radish Soup with Spiced Seeds
A Serves 4-6
2 large beetroot, raw or cooked
100 g pumpkin seeds and sunflower seeds
pinch smoked paprika
pinch sea salt flakes
2 small red onions
2 garlic cloves
2 tablespoons olive oil
pinch cumin seeds
900 ml vegetable or chicken stock
1 bunch radishes
1 tablespoon sherry or red wine vinegar
salt and freshly ground black pepper
You could add a spoonful of yoghurt or sour cream, but the texture of the soup has a creaminess of it’s own and really doesn’t need it…..
1. Preheat the oven 200 C/gas 7. To cook the beetroot, place in a roasting tin, cover with foil and place in oven and roast for about 45 minutes- 1 hour or until tender. Leave to cool then peel and chop into 2.5 cm chunks.
2. Tip the sunflower and pumpkin seeds onto a tray and toast in oven for 5-6 minutes or until golden, then tip out onto a plate, sprinkle with a pinch of paprika, sea salt and a tablespoon of the oli, toss well and leave to cool.
3. Peel and finely chop the onion and crush the garlic. Melt the butter and the remaining tablespoon of the oil in a large pan. Add the cumin seeds and fry for about a minute, then add the onion and garlic and cook without colour for 5-10 minutes until completely softened.
4. Top, tail and peel the turnip and kohlrabi and chop into 3 cm pieces and add to the pot. Top and tail radishes, chop in half and stir in too.
5. Pour over the stock, season, bring to a boil, reduce heat and simmer for about 15 minutes, when the vegetables will be nearly tender. Drop in the chopped cooked beetroot and carry on cooking until all the vegetables are tender.
6. Remove from heat and leave to cool for 10 minutes before blending until smooth.
7. Pour back into pan and bring back to a boil, check seasoning then stir in a squeeze of lemon juice and the vinegar and check seasoning again.
Serve sprinkled with the spiced seeds.