Turnip soup, spinach and pistachio gremolata


  • 600 g golden ball turnips
  • 200 g of baby spinach
  • 2 leeks
  • 2 cloves garlic
  • 90 cl of vegetable broth
  • 200g heavy cream
  • salt, freshly ground pepper

  • olive oil

  • pistachio gremolata

  • 5 sprigs of parsley
  • 5 sprigs of coriander
  • 15 g shelled pistachios
  • 1 clove of garlic
  • juice and zest of 1/2 lemon

  • 3 cl of olive oil
  • fleur de sel and freshly ground pepper


  1. Peel the turnips and cut them into pieces. Wash and drain the spinach. Remove the roots from the leeks, rinse them and cut them into pieces. Peel and mince the garlic.

  2. Pour 2 tbsp. tablespoon of olive oil, add the leeks and cook for 5 minutes over medium heat, until they are translucent. Add the garlic and turnips, and cook for 2 minutes, stirring.

  3. Add the vegetable stock, bring to the boil and continue cooking for 25 minutes over low heat. Add the spinach and cook for 5 minutes.

  4. Pour the preparation into the bowl of a blender, add 150 g of heavy cream and mix until you obtain a homogeneous texture. Salt, pepper and mix.

  5. Prepare the gremolata. Wash, dry and chop the parsley and coriander. Chop the pistachios. Peel the garlic and puree it. Mix everything in a bowl with the rest of the ingredients.

  6. Pour the soup into bowls. In each of them, add 1 large tbsp. of cream, make a swirl using a spoon, and sprinkle with 1 tbsp. tablespoon of gremolata.

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