Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 400 g turnip (s), diced
- 200 g potato (s), diced
- 1 tablespoon vegetable oil
- 1 clove garlic
- 2 g iner, fresher
- 1 chilli pepper (s)
- Curry powder
- 400 ml vegetable stock
- 100 ml milk
- coriander
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Heat the oil in a saucepan and sauté the finely chopped garlic and ginger in it. Halve the chilli and cut into rings.
- Put half of the chilli pepper in the saucepan and sauté. Add the turnip and potato cubes and sauté briefly. Dust with curry. Pour in the stock and milk and cook for about 15 minutes.
- Puree the soup finely and season with the spices and lemon juice. Serve sprinkled with the remaining chili rings.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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