Easy Gourmet Turnip Soup

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Alandi Images turnip.JPG

Two-pound turnip from Alandi garden

Turnips are in season and we have a great crop. I made this soup in honour of a two-pound turnip Sadananda harvested from the garden. The recipe is quick and easy, yet gains a gourmet touch from the mushroom topping.


2 cloves garlic, chopped

2 lb. turnip, cubed.

1 carrot, sliced

Olive oil 2-4 Tbsp. as needed

Sprigs of rosemary, sage, thyme and oregano and/or 2 tsp. Italian seasoning

2 cups cooked/canned cannellini beans

8 cups vegetable broth

1 Tbsp. chopped basil

Salt and fresh ground black pepper to taste

4 cups chopped Portobello and/or shitake mushrooms


in a wok or sauté pan, heat half the olive oil and fry the garlic until it is golden brown. Add the cubed vegetables and stir-fry them. Meanwhile, in a saucepan, heat the beans, vegetable broth and fresh or dried herbs (not the basil at this point).

Add the stir-fried vegetables to the saucepan, simmer together for a few minutes and then blend the soup in a blender or with an immersion blender.

Season with salt, pepper and basil.

Now heat the rest of the olive oil and fry the chopped mushrooms, seasoning with a little salt.

Ladle the soup into bowls and top with a portion of mushrooms.

Alandi Images Turnip Soup.JPG

Alakananda Ma is an Advanced Ayurvedic Practitioner and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is well known and highly respected in the Ayurveda community both nationally and internationally.

Enliven your holistic health! Book an ayurvedic consultation with Alakananda Ma to support the overall rejuvenation of your body, mind, and spirit. In-person and phone appointments available. Book now!

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This page contains a single entry by Alakananda Ma published on October 3, 2016 2:45 PM.

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