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.

As soon as the outside temperature dips below 50 degrees, I can't wait to make this vegetarian soup, which is ready in about half an ... Combine the water, leek, carrot, turnip, celery, oil, and salt ...

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 ...