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
Print Recipe
Pin Recipe 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
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