Roasted Turnip and White Bean Soup with a Prosciutto Crisp
Serves: Six | Prep: 20 min | Cook: 40 min
Ingredients:
Roasted Turnip and White Bean Soup with a Proscuitto Crisp:
2 lbs turnips, peeled and 1-inch cubed
3 Tbsp olive oil, divided
1 tsp salt
1/2 tsp pepper
1 onion, chopped
3 garlic cloves, minced
1 tsp turmeric
1 tsp cumin
1 Tbsp apple cider vinegar
4 cups vegetable stock
1 14oz can whilte beans, drained and rinsed
6 slices proscuitto
Directions:
Preheat your oven to 400F/200C. Line a baking tray with baking paper.
Place turnips on the prepared baking tray. Drizzle with 2 Tablespoons olive oil, salt, and pepper. Roast for 30–40 minutes, until tender.
Add the prosciutto slices to the oven and bake for 9–12 minutes, until crisp, then set aside.
In a Dutch Oven, heat the remaining oil. Add onions and cook for 3–5 minutes, until soft. Add the garlic, turmeric, and cumin, stirring for 30–60 seconds until fragrant. Pour in the apple cider vinegar and cook for another 30 seconds. Add the beans and stock, bring everything to the boil, then reduce and simmer for 5–8 minutes.
Use an immersion blender to blend the soup until smooth. Ladle into bowls and top with the prosciutto crisps and roasted seeds.
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