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Turnip top soup

It may no longer be widely known these days, but the leafy tops of certain root vegetables are edible, so it's a shame to waste them.

Better still, the leaves can be made into interesting accompaniments for their root vegetable, or soups with amazing flavours.

In this recipe, I will show you how to make a soup with turnip and radish leaves.

50K 3.8/5 based on 6 reviews

Last modified on: April 10^th 2019

Keywords for this recipe:

For 1 litre 500 ml, you will need:

1 100 ml turnip (or other vegetable) tops
2 2 potatoes
3 2 shallots
4 51.6 ml butter
5 1 litre 500 ml water

Change these quantities to make: 500 ml 750 ml 1 litre 500 ml 3 litres 4 litres 500 ml

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
17 min.	25 min.	42 min.

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Step by step recipe

Stage 1

Rescue 100 ml turnip (or other vegetable) tops.

These might be from turnips and radishes bought for another recipe, or if you go to the market, for example, stall holders will probably give them to you for nothing, as customers generally ask for them to be taken off.

Stage 2 - 5 min.

Cut off the stalks and wash like lettuce, then drain.

Set aside.

Stage 3 - 5 min.

Peel 2 potatoes and slice.

set aside.

Stage 4 - 3 min.

Prepare 2 shallots and chop.

Stage 5 - 1 min.

Melt 51.6 ml butter in a large saucepan on medium heat. When it begins to froth, add the chopped shallot, salt and pepper.

Cook for 1 minute without colouring.

Stage 6

Add the vegetable tops to the pan and stir round until...

Stage 7 - 4 min.

...they wilt and shrink down into the butter and shallots.

Note: depending on the quantity of leaves, you can do this in batches.

Stage 8 - 1 min.

Pour in 1 litre 500 ml water and add the potato slices. Salt and pepper again.

Stage 9 - 20 min.

Simmer on low heat for about 20 minutes until the potatoes are tender.

Stage 10 - 3 min.

Take off the heat and blend, then check the seasoning.

Stage 11

Your turnip top soup is ready.

Remarks

The quantity of leaves in this recipe is for guidance only, so use whatever you have to hand.

As soon as they are separated from their roots, these vegetable tops wilt very rapidly, so they should be freshly picked and used quickly. If you need to defer making your soup, cut the tops off the fresh vegetables and seal in a plastic bag with a piece of dampened absorbant paper, then these will keep in the fridge for a day or two.

For more flavour, use vegetable stock instead of water.

Keeping

1 or 2 days in the fridge, wrapped in plastic.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
688 Kcal or 2,881 Kj	7 gr	69 gr	42 gr
34 %	3 %	7 %	6 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
32 Kcal or 134 Kj	< 1 gr	3 gr	2 gr
2 %	<1 %	<1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 1 litre 500 ml : 0.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Water: You can get more informations, or check-out other recipes which use it, for example: Lumberjack turnovers, How to cook pasta properly, Butter cream, Aperitif rolls, Couscous, ... All
	Turnip (or other vegetable) tops: You can check-out other recipes which use it, like for example: Carrot-top pesto, Polenta with beetroot tops, Super-green, super-thrifty soup, Gratin of beet tops and potatoes, "Au vert" beef, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Surprise eggs, Surprise bread, French toast "cordon bleu", Potatoes with bacon and herbs, Chocolate cake, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: Sea bass with coriander cream en papillote, Warm salad of potatoes and purple artichokes, Rice with spring greens, Escalope of veal in a cream sauce, Warm white bean salad with smoked trout, ... All

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