Turnip and Jerusalem Artichoke Soup

50 mins (prep 15, cooking 35)
10 ingredients
4 servings
A cheap and filling soup which makes good use of winter root vegetables. For a luxury version, you could add bacon, croutons, cream or all three. The original recipe, which I modified, called for 2 parsnips instead of turnip.

Categories:  <-60-mins , vegan , seasonal , winter , european , easy , vegetarian , soups-&-stews , time-to-make ,
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Serving Size (118.85 g)
Servings 4
Amount per Serving
Calories 115.47 Calories from Fat 33.39
% Daily Value *
Total Fat 3.71g 22.82%
Saturated Fat 0.51g 10.21%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 4.61mg 0.77%
Total Carbohydrate 19.78g 26.37%
Dietary Fiber 1.81 g 29.03%
Sugars 10.89 g %
Protein 2.27g 18.14%
Vitamin A 22.68IU% Vitamin C 4.54mg%
Calcium 15.91mg% Iron 3.88mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, small, split red lentils, salt and pepper