Taro and turnip soup

Ingredients

• 500 g taro; if you can't find it, potato
• 1-2 large turnips (about 400 g)
• 1 medium parsnip (about 100 g)
• 1 medium sweet onion
• 3 medium stalks green garlic
• 4 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon ground ginger
• 1.25 liters water
• 50 ml soy cooking cream (optional)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sweet onion
• What to use instead of turnip

Instructions

1. Peel the taro and cut it into small-medium pieces. Peel the turnip and parsnip and dice them small. Peel the onion and grate it. Chop the green garlic.
2. Cook the onion and green garlic gently with the oil in a pot over medium heat for 2-3 minutes. Add the parsnip and turnip and brown everything together for 3-4 minutes.
3. Add the taro, ginger and water and turn the heat to high. When it boils, lower the heat to medium-low and cook uncovered for 18-20 minutes, until the turnip and taro are tender. Take it off the heat.
4. Add the salt and soy cooking cream and blend until smooth. Taste and adjust the salt.
5. Serve in bowls. It's great with thin slices of seitan browned in a skillet, freshly ground black pepper or sliced black olives.

Nutrition facts

Approximate, per serving (about 408 g). Calculated with data from USDA FoodData Central.