May Turnip Paprika Soup

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

1 teaspoon coconut oil or whatever you like
1 small onion (s), finely diced
1 large May turnip, weighed approx. 280 g cleaned
0.5 ½ bell pepper (s), red
300 ml vegetable stock
salt and pepper

Instructions

Peel or scrub the May turnips (as you like) and cut into cubes. Wash the peppers, remove the seeds and also cut into cubes.
Heat the oil in a saucepan and let the onion become translucent. Then fill in the beetroot cubes first and then the paprika cubes. Top up with broth and cook with the lid closed until everything is soft. Puree the soup with the hand blender or in a blender. If necessary, season with salt and pepper. If the soup is too thick for you, you can fill up with broth.
As a starter this is enough for 2 people

About Editorial Staff

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.