Directions:
- Saute the onions in the olive oil in a large heavy saucepan until limp ( 5 mins ).
- Add the turnips and potatoes to the pan , pour in the chicken stock, add the white pepper and cayenne pepper and season with salt.
- Simmer for 1 hour, until all the vegetables are soft.
- Let cool slightly.
- Puree in a blender ( BE CAREFUL NOT TO BURN YOURSELF ).
- Pour pureed soup back into the saucepan and add the heavy cream, warm through and serve, garnishing with drizzled cream and cilantro ( or herb of choice ).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.93 Kcal (770 kJ) | ||
| Calories from fat | 83.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 14% | |
|---|---|---|---|
| Cholesterol | 13.88mg | 5% | |
| Sodium | 235.72mg | 10% | |
| Potassium | 437.92mg | 9% | |
| Total Carbs | 20.62g | 7% | |
| Sugars | 7.45g | 30% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 70.95 Kcal (297 kJ) | ||
| Calories from fat | 32.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 14% | |
|---|---|---|---|
| Cholesterol | 5.35mg | 5% | |
| Sodium | 90.93mg | 10% | |
| Potassium | 168.94mg | 9% | |
| Total Carbs | 7.95g | 7% | |
| Sugars | 2.88g | 30% | |
| Dietary Fiber | 1.2g | 12% | |
| Protein | 2.14g | 11% | |
| Vitamin C | 5.1mg | 22% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.2mg | 3% | |
| Calcium | 17.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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