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Turnip, Apple, and Jerusalem Artichoke Soup Recipe
Nutrition
Cal/Serving: 251Daily Value: 13%
Servings: 6
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 9g | 14% |
| Saturated | 1g | 7% |
| Carbs | 41g | 14% |
| Fiber | 7g | 29% |
| Sugars | 24g | 0% |
| Protein | 4g | 9% |
| Sodium | 2054mg | 86% |
| Calcium | 97mg | 10% |
| Magnesium | 49mg | 12% |
| Potassium | 897mg | 26% |
| Iron | 4mg | 24% |
| Zinc | 1mg | 5% |
| Vitamin A | 307IU | 6% |
| 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 | 16µg | 21% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 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
