Turnip and parsnip soup with red wine noodles and turnip chips

Ingredients

• 1 medium potato (150 g)
• 2 medium turnips (350 g)
• 1 large parsnip (220 g)
• ½ large scallion (150 g)
• 1 liter water
• ¼ teaspoon salt
• 3 tablespoons olive oil
• 3 tablespoons plant-based cooking cream
• A few leaves of marjoram, oregano or basil
• 100 g thin rice noodles
• 150 ml red wine
• 1 more turnip, for the chips
• Sunflower oil, for frying

Missing an ingredient?

• What to use instead of sunflower oil
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• What to use instead of potatoes

Instructions

1. Peel the turnip for the chips and slice it very thinly (1-2 mm) with a mandoline. Fry the slices a small handful at a time in plenty of oil at 170-175°C (340-350°F) for about 1 minute, until golden and crisp, transfer them to paper towels and sprinkle with a pinch of salt.
2. Wash the vegetables very well and peel them. Dice the potato, turnips and parsnip and finely chop the scallion.
3. Put 2 tablespoons of the oil in a medium pot over medium-low heat and gently cook the scallion for 3-4 minutes, until soft and translucent.
4. Add the potatoes, raise the heat slightly and stir. Add the turnips, parsnip, salt and water and turn the heat to high.
5. When it boils, lower to a simmer and cook, partly covered, for 10-14 minutes, until everything is tender. If you're serving it cold, let it cool.
6. Blend it with the plant-based cooking cream for a couple of minutes, until smooth. Taste, adjust the salt and strain it for a finer texture.
7. Cook the noodles according to the package (usually 1-3 minutes in boiling water), drain them and rinse them in cold water.
8. Put a small pot over medium heat with 1 tablespoon of oil, add the noodles and stir to coat them. Add the red wine and stir constantly for 1-2 minutes, until done.
9. Put the noodles in the bowls, pour the soup over them and finish with the turnip chips and a few fresh herb leaves.

Nutrition facts

Approximate, per serving (about 699 g). Calculated with data from USDA FoodData Central.