The sun is shining and the bright blue sky is punctuated by puffy bloated clouds that intermittently unleash showers of noisy hail, battering heavily down to the ground before the sun pops out again. I guess it must be springtime although at only eight degrees it feels more like winter. The only way I know that spring is here is because it’s still light when I’m preparing dinner and it feels strange lighting the fire in daylight.
Last week I bought a kilo of turnips because I liked the look of them. A dark purple blush spreading across their creamy skin, almost perfectly spherical. I obviously liked the look of them more than the taste because I still hadn’t used them by the end of the week. When I realised they were still sitting there starting to look a bit sad I decided it was time to make soup.
There are a couple of thyme plants in the garden here – common thyme (thymus vulgaris) and lemon thyme (thymus citriodorus) – which I wanted to add for both flavour and health benefits. Thyme is a great anti-oxidant as well as having high levels of vitamins A and C, which makes it a great immune-booster at this time of year. I also added a good measure of turmeric to enhance the colour, further boost the anti-oxidant properties of the soup and for its powerful anti-inflammatory benefits too. Turnips themselves are highly nutritious and a good source of anti-oxidants, minerals, vitamins and dietary fibre. This was turning out to be a real Superfood Soup!
I was actually a bit worried that it would end up being over-turnipy and too strong but it was a wonderfully creamy soup with quite a delicate taste. Definitely one I’ll be making again. Why don’t you try it for yourself? I’d love to know how you get on!
Turnip & Thyme Soup
- 2 large onions
- 1 kilo turnips
- Small handful of fresh thyme (I used a mixture of common and lemon-scented thyme)
- Stock (I used chicken)
- 1 teaspoon turmeric
- Ground black pepper
- Large knob of butter
Chop and fry the onions in the butter until they start to soften, then add the turmeric, salt and pepper and fry for another minute or so.
Add the chopped turnips (no need to peel them), the thyme and just enough stock to cover. Leave to simmer for around thirty minutes.
Allow to cool a little before blending (I always use a hand-held blender) and then return to the heat to make sure it is piping hot before serving with fresh bread.
Et voilà! Enjoy ♥