Cream of Roasted Turnip Soup with Baby Bok Choy and Five Spices Recipe

Name: Cream of Roasted Turnip Soup with Baby Bok Choy and Five Spices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs (750 g) turnips, peeled and diced; 1/4 cup (50 mL) olive oil, divided; 3/4 tsp (3 mL) salt, divided; Freshly ground black pepper; 1 large onion, finely chopped; 5 heads baby bok choy, sliced; 2 cloves garlic, minced; 1/4 tsp (1 mL) five-spice powder (See Notes); 6 cups (1.5 L) chicken or vegetable stock; 1/2 cup (125 mL) half-and-half (10%) cream; 2 tsp (10 mL) freshly squeezed lemon juice; Pinch ground nutmeg; Pinch cayenne pepper; 2 tbsp (10 mL) minced fresh chives; Rimmed baking sheet

Servings: persons

1 1/2 lbs (750 g) turnips, peeled and diced
1/4 cup (50 mL) olive oil, divided
3/4 tsp (3 mL) salt, divided
Freshly ground black pepper
1 large onion, finely chopped
5 heads baby bok choy, sliced
2 cloves garlic, minced
1/4 tsp (1 mL) five-spice powder (See Notes)
6 cups (1.5 L) chicken or vegetable stock
1/2 cup (125 mL) half-and-half (10%) cream
2 tsp (10 mL) freshly squeezed lemon juice
Pinch ground nutmeg
Pinch cayenne pepper
2 tbsp (10 mL) minced fresh chives
Rimmed baking sheet

1
Preheat oven to 400F (200C).
2
On baking sheet, combine turnips, 2 tbsp (25 mL) of the oil, 1/2 tsp (2 mL) of the salt and black pepper to taste; toss to coat evenly and spread in a single layer.
3
Roast in preheated oven until turnips are tender and begin to color, about 20 minutes.
4
In a large pot, heat the remaining oil over medium-high heat.
5
Add onion and saute until softened, about 3 minutes.
6
Add bok choy, garlic, five-spice powder and the remaining salt; saute until bok choy is tender, about 5 minutes.
7
Transfer bok choy to a plate and keep warm.
8
Add stock to the pot and bring to a boil.
9
Add turnips, reduce heat and simmer until turnips have flavored the liquid, about 10 minutes.
10
Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
11
Return to the pot, if necessary.
12
Stir in cream, lemon juice, nutmeg and cayenne; reheat over medium heat, stirring often, until steaming.
13
Do not let boil.
14
Taste and adjust seasoning with salt and black pepper, if necessary.
15
Ladle into heated bowls and garnish with bok choy and chives.

842

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lbs (750 g) turnips, peeled and diced, 1/4 cup (50 mL) olive oil, divided, 3/4 tsp (3 mL) salt, divided, Freshly ground black pepper, and more.

Yes, Cream of Roasted Turnip Soup with Baby Bok Choy and Five Spices falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Roasted Turnip Soup with Baby Bok Choy and Five Spices

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