Red Kidney Beans and Turnip Soup
A soup that makes the most of natural flavors.
30 minutes
218kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Leave 2 to 3 cm (0.8 to 1.2 in.) of turnip stem and cut off the leaves. Use a toothpick or skewer to remove any dirt trapped in the stem. Peel and divide lengthwise into 8 equal-size pieces.
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Finely chop (A) ingredients.
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Heat the olive oil and saute (2) over medium heat.
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Once all ingredients have softened, add in (1) and the red kidney beans, saute all together, then pour in (B). Add in a bay leaf if desired, simmer until the turnips have softened, then adjust the flavor with the soy sauce and pepper.
Cooking Basics
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Garlic - mincing
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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