Turnip and Broccoli Soup Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

PORTIONS : 8

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ORGANIC INGREDIENTS

  • 45 ml (3 tbsp) olive oil
  • 1 kg (10 cups) broccoli, florets and stems, chopped
  • 500 g (5 cups) turnip in small cubes
  • 2 onions, chopped
  • 750 g (2 1/2 cups) vegetable stock (vegan version) or chicken broth
  • 500 g (2 cups) water
  • 7.5 ml (1 1/2 tsps) sea salt
  • 1 ml (1/4 tsp) pepper

PREPARATION

  1. In a large saucepan heat oil.  Add broccoli, turnip and onions.
  2. Cover and cook over low heat for about 10 minutes, stirring frequently.  Add a little water if necessary.
  3. Add broth, water, salt and pepper.
  4. Bring to a boil, cover and simmer for 20 to 30 minutes over low heat, until vegetables are cooked through.
  5. Puree in blender to desired consistency.
  6. Delicious with freshly baked bread! *

 

Turnip and Broccoli Soup Gluten-free, dairy-free (casein-free), hypotoxic and vegan By: Cuisine l'Angélique

To add a touch of flavour, drizzle with a little maple syrup! The combination of turnips and broccoli is surprising, but truly delicious!

TIP

* For fresh bread, what better way to go than our delicious mixes: La Miche Angélique or Le Campagnard!

You can also prepare this recipe in a conventional oven with La Merveilleuse all-purpose flour. You can use the same method for the burger bread recipe to make your own buns or bread!

 

NUTRITION FACTS

110 Calories

Per portion
250 ml (1 cup)

  • 8 %Fat: 5 g
  • Saturated 0,5 g
    3 %Trans 0,1 g
  • Polyunsaturated: 0,6 g
  • Omega-6: 0,5 g
  • Omega-3: 0 g
  • Monounsaturated: 3,5 g
  • Cholesterol: 5 mg
  • 10 %Sodium: 250 mg
  • 5 %Carbohydrate: 14 g
  • 12 %Fibres: 3 g
  • Sugars: 4 g
  • Protéines: 4 g
  • 15 %Vitamin A
  • 110 %Vitamin C
  • 6 %Calcium
  • 8 %Iron
  • 15 %Manganese
  • 15 %Potassium
  • 90 %Vitamin K