Japanese Turnip Soup Ingredients 2 bunches of Hakurei turnips with greens 3 tablespoons olive oil 1 teaspoon cumin seeds 1 cup sliced white or yellow onions or leeks 3 to 4 whole garlic cloves 1.

Add the stock, potato and turnip and simmer until soft. Add the cream and cook for 5 minutes. Blend to a smooth soup. Gently fry the bread in the oil until just golden and add the garlic and nuts.

Add the cooked turnip to the potato & stock. Use a stick blender to whizz it to a smooth soup. If it is too thick for your taste, add more stock, or a little milk. Warm it through gently ...