Turnip, Apple, and Jerusalem Artichoke Soup Recipe

Author: Lucy Baker

Nutrition

Cal/Serving: 249
Daily Value: 12%
Servings: 6

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
Fat9g14%
Saturated1g6%
Carbs41g14%
Fiber7g28%
Sugars24g0%
Protein4g8%
Sodium929mg39%
Calcium92mg9%
Magnesium47mg12%
Potassium884mg25%
Iron4mg24%
Zinc1mg5%
Phosphorus142mg20%
Vitamin A302IU6%
Vitamin C49mg82%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg8%
Niacin (B3)2mg11%
Vitamin B60mg16%
Folic Acid (B9)54µg14%
Vitamin E2mg9%
Vitamin K15µg19%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
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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

Recipe Details