An easy soup made in the pressure cooker. I used two cubes of vegetable bouillon because I didn’t have the patience to make stock from scratch today. I also added a little jaggery (it can be substituted with any other sweetener) and some coconut milk to counterbalance the slight bitterness of the turnips. Overall, a quick, light and delicious dinner.

Recipe

Carrot and Turnip Soup

(Serves 4)

Ingredients

1 tbsp coconut oil
1 large red onion, diced
3 spring onions, chopped
3/4 tsp ginger-garlic paste
3 medium turnips, peeled & cubed
2 medium carrots, peeled & diced
1 medium potato, peeled & cubed
1/2 tsp ground cinnamon
1/2 tsp red chilli flakes
1/2 tsp celery salt
4 cups vegetable stock/2 soup cubes + 4 cups hot water
A dash of nutmeg
2 tsp jaggery (or any sweetener of choice)
1/4 cup coconut milk
Salt & pepper to taste

Method

In a pressure cooker, heat the oil and sauté the onions until transparent.

Add the ginger-garlic paste, vegetables, cinnamon, chilli flakes & celery salt and stir-fry for 5 minutes.

Add the stock/soup cubes & hot water and mix well. Cover and pressure cook until the veggies are soft.

When the pressure releases, use an immersion blender to purée the soup until smooth.

Reheat the soup and add nutmeg and jaggery to taste.

Lower the heat and stir in the coconut milk. Season to taste with salt & pepper.

Serve hot topped with toasted nuts or seeds and enjoy!