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
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.

Directions RichSnippets

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Nutrition

Calories per serving:

248 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 9g 14%
  • Carbs 40g 13%
  • Saturated 1g 6%
  • Fiber 7g 27%
  • Sugars 24g
  • Monounsaturated 7g
  • Polyunsaturated 1g
  • Protein 4g 8%
  • Sodium 928mg 39%
  • Calcium 90mg 9%
  • Magnesium 46mg 12%
  • Potassium 878mg 25%
  • Iron 4mg 24%
  • Zinc 1mg 5%
  • Phosphorus 141mg 20%
  • Vitamin A 15µg 2%
  • Vitamin C 49mg 82%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 54µg 14%
  • Vitamin E 2mg 9%
  • Vitamin K 14µg 18%
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