Easy Turnip and Feta Soup

A simple spiced turnip soup served with creamy feta cheese.



One turnip sitting in the fridge, looking out at me forlornly.

I should really say neep and not turnip, how very unscottish of me!

Anyway it needed to be used and I hummed and hawed for a few minutes before I decided to make some soup and yes I had some feta sitting in the fridge waiting to be used up too.

Perfect and what a great combination.



What is a Scottish turnip?


I think before we go any further, we need to clear one thing up.


What is a turnip?




A turnip is a winter Scottish root vegetable with a yellow flesh

It's a big heefer of a vegetable and totally hellish to cut, but it tastes wonderful in soups or mashed with lots of butter or vegan spread, salt and pepper.


What are neeps?



To confuse things, in Scotland we also call it a neep as in neeps and tatties (potatoes). We have a nickname for it too, we also call it a tumshie.


What's a turnip called elsewhere?



Now this is where it gets complicated. We quarrel with our neighbour England about many things and one of them is the humble turnip. 

English call these turnips a swede and in the USA they are called rutabaga.

Yes it's one that confuses many people.

I hope that clears it up for you.





soup, Scottish soup, turnip soup, swede soup, easy soup recipe, vegetarian soup recipe
lunch, starter
Scottish, vegetarian
Yield: 4

Easy Turnip and Feta Soup

A simple recipe for spiced turnip soup served with creamy feta cheese.
prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients


  • 1 tbsp olive oil
  • I red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 large carrot, chopped
  • 1 large turnip, chopped
  • 1/2 red chilli, deseed and finely chopped
  •  a handful of fresh coriander, chopped
  • 3 pints vegetable stock
  • a good grinding of salt and pepper
  • 100g feta cheese, for garnish

instructions


  1. In a large pot, saute the onion, garlic and chilli in the olive oil until translucent.
  2. Add the turnip, carrot and cook for a few minutes.
  3. Add the stock and cook gently for a further 30 minutes..
  4. Blend the soup and add the coriander, salt and pepper.
  5. Serve topped with crumbled feta cheese (optional).
  6. Enjoy!
calories
135
fat (grams)
9.2
sat. fat (grams)
4.3
carbs (grams)
9.4
protein (grams)
4.8
sugar (grams)
4.7
Created using The Recipes Generator


This soup is earthy, but with a slightly sweet flavour which contrasts beautifully with the salty feta.

It was just what I needed as a have a stinking cold just now!

Also try this fabulous Cress and Potato Soup  recipe from The Great Big Vegetable Challenge or my root vegetable soup.


4 comments

  1. Looks good to me just the way it is. I love soup! A cold! It is Springtime girl, take good care of yourself. Soup is good for ya!
    Hope you feel better soon!

    ReplyDelete
  2. Thanks Deb, I think the cold is down to the damp weather! Can you send some of your sun this way please!

    ReplyDelete
  3. I just said too my wife last week that i think soup is one of my favourite things. This soup sounds very interesting. I'm not a big fan of feta cheese though. Do you think it would work with another cheese?

    ReplyDelete
  4. Hi Anon,
    Why not try grating some parmesan over the soup or a really good strong cheddar. Although the soup is lovely and hearty on it's own, just served with some crusty bread!

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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