Moroccan Turnip Soup

In cold weather, this Moroccan turnip soup wins you over with its smoothness and creaminess.

The turnip is an often neglected root vegetable, yet it is inexpensive and makes wonderful soups: nourishing, full of flavour, easy to prepare and rich in vitamins.

The cumin seeds give it all of its Moroccan-inspired scent — close your eyes and you are almost transported! — but the very same base would work just as well Italian-style, simply by changing the spices.

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What you need to make this Moroccan turnip soup:

Turnips — the star of the dish; a root vegetable too often overlooked, which turns smooth and lightly sweet once simmered and blended.
Onions and garlic — the aromatic base, softened in the fat before the spices and the liquid go in.
Olive oil and butter — the fat the onions, garlic and spices sweat in; the butter adds extra richness.
Water and chicken or vegetable stock cubes — together they make the broth the turnips simmer in until tender.
Cumin seeds, ground coriander and hot paprika — the trio of spices that gives the soup its Moroccan character; the cumin seeds need to sing in the fat before you add liquid, since they only release their scent under dry heat.
Single cream — it binds the soup and gives it its smoothness; can be swapped for white beans, coconut milk or goat's milk for a vegan version.
Parsley — for freshness and colour when serving.

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Why this Moroccan turnip soup must be on your menu!

Freezes beautifully: Up to six months in an airtight container.
Freeze it in single or family portions so you only thaw what you actually need.
An overlooked vegetable, put to good use: The turnip has a poor reputation, yet it costs very little.
Simmered and blended, it becomes as smooth a soup as one made with potatoes.
Adaptable to other diets: Swap the cream for white beans, coconut milk or goat's milk for a vegan version.
The soup keeps all of its smoothness.
A spice trip without leaving the kitchen: Moroccan-style with cumin, coriander and paprika, or Italian-style by simply changing the spices.
The same base carries a thousand versions.

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Moroccan Turnip Soup

A velvety turnip soup with cumin seeds, ground coriander and hot paprika, enriched with cream.

Prep 20 min

Cook 40 min

Total time 1 h

Course: Soups Cuisine: Moroccan Keyword: Turnip soup Calories:

Ingredients

Servings: 8 servings

Instructions

In a large casserole, heat the oil and butter. Soften the onions and garlic, stirring.
Add the spices and stir for a few minutes, until the aromas are released.
Add the turnips, the water and the stock cubes. Bring to the boil.
Lower the heat and simmer until the turnips are cooked.
Blend everything to a velvety consistency.
Add the cream, then return to the heat, stirring.
Serve hot with parsley.

Nutrition (per serving)

Tips

Let the cumin seeds sing in the fat before adding liquid: whole, they only give up their scent to dry heat.
Add the cream after blending, and do not let it boil afterwards.
Vegan version: replace the cream with white beans, coconut milk or goat's milk.
Potatoes or cauliflower added to the turnips soften their flavour.
Freezes for up to six months, preferably in single portions.

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