Turnip. Or swede? I’m never 100% sure of the difference between the two to be honest – and neither is anyone else that I talk to. But according to Google (or more precisely topveg.com) the turnip is slightly smaller than swede and more round in shape. Also, the flesh is a little whiter.
But this same site also states that the swede, which comes from Sweden (no surprises there), was originally known as ‘Swedish Turnip’ until the name became shortened to swede.
So back at square one really – i.e. not that much difference.
There certainly isn’t a great variation in taste, which is why either turnip or swede can be used interchangeably in this recipe. I defer to using turnip mainly because that’s what I grew up eating and what I’m used to. I come from a working-class, very northern English background, so there was a LOT of turnip!
And cabbage…
Thankfully I can afford to branch out to other vegetables these days. But I still enjoy the taste of turnip (or swede) and want to pay homage and give it some fair representation in my recipes, since this vegetable-of-commoners is so often overlooked.
So here you have it: a smooth, creamy and full-bodied Cauliflower and Turnip Soup.
Enjoy! 🙂
Cauliflower and Turnip Soup
Ingredients
- 1 tbsp olive oil
- 1 onion chopped finely
- 1/2 tsp crushed garlic
- 1/2 tsp ground coriander seeds
- 1/2 cauliflower head chopped finely
- 2 cups turnip or swede cut into small cubes
- 400 ml vegetable stock
- 350 ml hot water
- 1 tsp salt
- 1/2 tsp black pepper or to taste
- 1/4 cup soy or plant-based milk (either rice, soy, oat, or almond milk would do)
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Once hot, add the onion with a dash of salt, and cook for a couple of minutes. Add the garlic and ground coriander and cook for a further two minutes.
- Add in the chopped cauliflower along with the chopped turnip (or swede), vegetable stock and hot water. Allow the soup to come to boil and then turn temperature down low and let simmer for about 30 mins – stirring occasionally.
- Once the vegetables are soft and well-cooked, add in the salt and pepper, seasoning to taste. Then add in your choice of plant-based milk and, using either a blender, or a whiz-stick, blend until completely smooth.
- Easy peasy! Serve with your choice of bread, croutons, or enjoy on its own.