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

Click Here For Directions

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 112g 173%
  • Carbs 485g 162%
  • Saturated 16g 78%
  • Fiber 82g 329%
  • Sugars 284g
  • Monounsaturated 79g
  • Polyunsaturated 13g
  • Protein 50g 99%
  • Sodium 11,138mg 464%
  • Calcium 1,076mg 108%
  • Magnesium 557mg 139%
  • Potassium 10,535mg 301%
  • Iron 51mg 284%
  • Zinc 8mg 56%
  • Phosphorus 1,690mg 241%
  • Vitamin A 181µg 20%
  • Vitamin C 589mg 981%
  • Thiamin (B1) 3mg 232%
  • Riboflavin (B2) 2mg 97%
  • Niacin (B3) 25mg 127%
  • Vitamin B6 4mg 194%
  • Folic Acid (B9) 650µg 163%
  • Vitamin E 21mg 107%
  • Vitamin K 170µg 212%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

The Daily Meal Editors and Community Say...