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Cream of Roasted Turnip Soup with Baby Bok Choy and Five Spices


Cream of Roasted Turnip Soup with Baby Bok Choy and Five Spices Recipe

Ingredients:
  • 1½ lbs (750 g) turnips, peeled and diced
  • ¼ cup (50 mL) olive oil, divided
  • ¾ tsp (3 mL) salt, divided
  • Freshly ground black pepper
  • 1 large onion, finely chopped
  • 5 heads baby bok choy, sliced
  • 2 cloves garlic, minced
  • ¼ tsp (1 mL) five-spice powder (See Notes)
  • 6 cups (1.5 L) chicken or vegetable stock
  • ½ cup (125 mL) half-and-half (10%) cream
  • 2 tsp (10 mL) freshly squeezed lemon juice
  • Pinch ground nutmeg
  • Pinch cayenne pepper
  • 2 tbsp (10 mL) minced fresh chives
  • Rimmed baking sheet
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 327kcal (16%)
Total Fat 17g (27%)
Saturated Fat 4g (19%)
Cholesterol 7mg (2%)
Total Carbohydrate 38g
Dietary Fiber 10g
Sugars 15g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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