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Year of the Soup: Week 25

People who know what fenugreek is tend to be slightly obsessed with it.  There’s something about the flavor that people tend to fall in love with, I guess.  This soup marked my first foray into using the spice, and I wouldn’t say I’d jump on the bandwagon just yet.  Fenugreek does have a rather distinct and interesting flavor, but the longer it cooked the more bitter it became.  It didn’t ruin the soup by any means, but did make me think that next time I’d put in just a bit less.  So my position on fenugreek has yet to be seen.

I made a couple alterations to the original of this recipe.  First off, it had far too much water in it, which caused me to cook it far longer than recommended (so it would cook down.)  That led to bitter fenugreek, so I’m recommending a large cut in the amount of water (and the spice.)  I also prefer this kind of soup to be a bit more substantial, so I smushed the turnips and potatoes with a potato masher to get a thicker consistency.  I also added the lime/lemon juice.  This is another great soup to save for winter, or make now while turnips are turning up fresh at your local farmer’s market.

Turnip and Potato Soup

  • 4 cups water
  • 1 tablespoon fenugreek seeds
  • 2 medium sized potatoes, chopped
  • 2 medium sized turnips, chopped
  • 1/2 tsp turmeric powder
  • 2 small onions, diced
  • 2 cups coconut milk
  • salt and pepper to taste
  • a squeeze of lemon or lime juice
  1. In a large stock pot, pour in water and sprinkle in the fenugreek seeds. Place it over high heat, and cover.  Bring to a boil for 10 minutes.
  2. Add potatoes, turnips, and turmeric. Bring to a boil and let cook, covered, for 10 minutes. Add in the diced onions, and cover the lid again. Let it continue to boil for 10 minutes more.
  3. Pour in the coconut milk, and stir through to combine. Add salt, pepper, and lemon juice.  Smash potatoes and turnips with potato masher, if desired.  Allow to simmer until it reaches desired consistency.  Serve hot.
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