This is a lower-carb version of potato soup that I created with my 7-year-old daughter for her mother. Both of my children, who eat healthy but can be notoriously picky, loved it. You are replacing potato with turnip, which makes this a very healthy and delicious low-carb, diabetic-friendly meal.
Provided by NCSDIVER
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 10
Number Of Ingredients 12
Steps:
- Place turnips in a pot and add water until covered by 3 to 4 inches; bring to a boil. Cook, stirring every 5 to 10 minutes, until soft, about 30 minutes. Drain.
- Heat oil in the pot over medium heat. Add leeks and celery; cook and stir until slightly tender, about 5 minutes.
- Blend leek mixture, 1 cup chicken stock, bacon, cornstarch, salt, and pepper in a food processor until smooth. Pour back into the pot.
- Blend half of the turnips and 1 cup chicken stock in the food processor until smooth; pour into the pot. Repeat with remaining turnips and 1 cup chicken stock.
- Pour remaining 1 cup chicken stock into the pot; stir in milk. Simmer, without boiling, until thickened, about 30 minutes. Ladle into bowls; garnish with green onions.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 19.4 g, Cholesterol 6.9 mg, Fat 4.8 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 983.4 mg, Sugar 9.5 g
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