Turnip, Apple, and Jerusalem Artichoke Soup

Author: 
Lucy Baker
  • leek, trimmed
  • small onion, coarsely chopped
  • garlic clove
  • 1/4 Cup  extra virgin olive oil, plus more for drizzling
  •   Fine sea salt
  • 2 1/2 Cups  water
  • 2 1/2 Pounds  turnips, peeled and diced
  • 1 1/4 Pound  Jerusalem artichokes, peeled and diced
  • tart apples, peeled, cored, and diced
  •   Coarsely ground black pepper or Aleppo pepper
  •   Medium-coarse sea salt
  • 1 leek, trimmed
  • 1 small onion, coarsely chopped
  • 1 garlic clove
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • Fine sea salt
  • 2 1/2 cups water
  • 2 1/2 pounds turnips, peeled and diced
  • 1 1/4 pounds Jerusalem artichokes, peeled and diced
  • 2 tart apples, peeled, cored, and diced
  • Coarsely ground black pepper or Aleppo pepper
  • Medium-coarse sea salt
The following recipe is from the September 17th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The unique flavor of turnips is at once sweet and bitter. While they are available year-round, they are at their best in the fall and winter months. Here they are paired with juicy apples and mild Jerusalem artichokes in a hearty soup.

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Nutrition

Calories per serving:

249 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

12%

Servings:

12
  • Fat 113g 173%
  • Carbs 488g 163%
  • Saturated 16g 78%
  • Fiber 84g 335%
  • Sugars 284g
  • Monounsaturated 79g
  • Polyunsaturated 13g
  • Protein 50g 100%
  • Sodium 11,149mg 465%
  • Calcium 1,100mg 110%
  • Magnesium 566mg 142%
  • Potassium 10,607mg 303%
  • Iron 52mg 287%
  • Zinc 9mg 57%
  • Phosphorus 1,698mg 243%
  • Vitamin A 183µg 20%
  • Vitamin C 589mg 981%
  • Thiamin (B1) 3mg 233%
  • Riboflavin (B2) 2mg 98%
  • Niacin (B3) 25mg 127%
  • Vitamin B6 4mg 194%
  • Folic Acid (B9) 651µg 163%
  • Vitamin E 21mg 107%
  • Vitamin K 179µg 223%
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