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Recipe Clear turnip soup


Refined with a mushroom-onion mixture.

Turnip - is not that really what animals like horse, pig and Co.? The answer: No! They are perfect for eating during Lent. The reason: beets have a high content of glucose and are therefore the ideal energy source, if it lacks again in your everyday life again to energy. Also, they have a high water content, which makes them very low in calories - so they keep you pretty slim. In addition, beets receive many vitamins to strengthen bones and to support the metabolism. So: off in the shopping cart and try the "clear turnip soup".

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  • 400 g white turnips
  • 400 g Hokkaido pumpkin
  • 3 onions
  • 2 tbsp olive oil
  • 800 ml vegetable broth
  • salt
  • pepper from the grinder
  • 100 g of brown mushrooms
  • 2 tablespoons of sliced ​​almonds
  • 200 ml white wine


  1. Peel and dice the turnips. Wash the pumpkin, remove seeds and cut into slices. Peel 2 onions and cut into small pieces. Heat 1 tbsp oil in a saucepan. Fry the onions in a glassy sauce. Add the turnips and pumpkin and sauté for about 5 minutes. Deglaze with broth. Boil and cook for 10-12 minutes. Season with salt and pepper.
  2. Clean mushrooms, peel remaining onion and slice into slices. Heat remaining oil in a pan. Fry the mushrooms and onions in a golden brown for about 5 minutes. Roast almonds in a frying pan without fat. Give wine to the soup. Taste again. Sprinkle with almonds and serve with mushroom-onion mixture.


PREPARATION TIME: approx. 45 min.
PRO PORTION: approx. 170 kcal, 4 g protein, 9 g fat, 9 g carbohydrates

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