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Turnip Carrot

Vegetarian Vegan Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 25 minutes
Cost per serving: 0,50 €
Energy: 117 kcal / serving
Nutritional score:

Instructions

  • 1.   Start by peeling the carrots and turnips, then cut them into similar-sized pieces for even cooking.

    Slice the onion and chop the garlic.
  • 2.   In a large saucepan or Dutch oven, heat the olive oil over medium heat.

    Add the onion and garlic, then sauté until they become translucent.
  • 3.   Add the carrots and turnips, then mix well to coat them with oil.

    Season with salt, pepper, and a pinch of cumin.
  • 4.   Pour the vegetable broth into the saucepan, cover, and simmer over low heat for about 20 minutes, until the vegetables are tender.
  • 5.   - For a creamy soup, blend everything with an immersion blender.

    - For a more rustic side dish, lightly mash the vegetables with a fork or leave them whole.

Ingredients for servings

  • 500 g of carrot
  • 300 g of turnip
  • 1 onion
  • 1 garlic clove
  • 1 tablespoon of sunflower oil
  • 200 ml of vegetable broth
  • 1 pinch of ground cumin
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    117 kcal
    6 %
  • Fat
    3,78 g
    5 %
  • of which saturated
    0,52 g
    3 %
  • Carbohydrates
    15,26 g
    6 %
  • of which sugar
    11,78 g
    13 %
  • Protein
    1,89 g
    4 %
  • Fibers
    5,33 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.