Ginger & Turnip Soup

Name: Ginger & Turnip Soup
Total time: 600 s
Yield: 2 Servings
Cuisine: British
Ingredients: 1 medium size Turnip *about 400g; 2 cups Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder; 1 tablespoon Sake (Rice Wine); 1 small piece Ginger *about 1 teaspoon when grated; 2 teaspoons Soy Sauce; Salt & White Pepper *optional; 1 tablespoon Potato Starch *mixed with 1 tablespoon Water; 1 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

I want to share my family’s ‘Ginger & Turnip Soup’ recipe. It is absolutely easy to make, and I guarantee it is a comforting and heart-warming soup. When you go grocery shopping next time, if you find a juicy Turnip, get one and try this soup. I enjoyed the meltingly soft Turnip in the thickened soup with freshly cooked Rice today.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

2 Servings

1medium size Turnip *about 400g
2 cupsChicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder
1 tablespoonSake (Rice Wine)
1small piece Ginger *about 1 teaspoon when grated
2 teaspoonsSoy Sauce
Salt & White Pepper *optional
1 tablespoonPotato Starch *mixed with 1 tablespoon Water
1Spring Onion *finely chopped

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Steps

10 minutes

1

Peel Turnip and cut into bite-size pieces. *Note: DO NO cut too small. Slightly larger is better.
2

Place Turnip, Chicken Stock and Sake (Rice Wine) in a saucepan, bring to the boil over medium heat, cover with a lid, and cook for 5 to 10 minutes OR until Turnip is soft. It won’t take long.
3

Add grated Ginger and season with Soy Sauce. Add Salt and White Pepper if required. I didn’t add Salt today.
4

Mix Potato Starch and Water, gradually add it to the boiling soup as you gently stir, and the soup should instantly thicken. Add finely chopped Spring Onion and the soup is ready.