Creamy Turnip Soup with Yuzu | Vegan Japanese Potage
Sweet turnips and soy milk, simmered with potato for a smooth, creamy vegan Japanese potage. A hint of yuzu zest brings winter to the bowl.
Equipment
- Knife and cutting board
- Spatula
- pot
- Immersion blender
- grater
Ingredients
- 210 g turnips kabu – about 2 medium
- 180 g potato about 1 medium
- 80 g onion about ½ medium
- 2 g ginger minced
- 250 ml water just enough to cover
- 100-200 ml unsweetened soy milk adjust to taste
- 1 teaspoon olive oil
- 2 pinches coriander powder adjust to taste
- salt to taste
- black pepper to taste
- yuzu zest to taste
Instructions
- Prep: Peel the turnips and potato, cut into small cubes. Peel and mince the onion and ginger.210 g turnips, 180 g potato, 80 g onion, 2 g ginger
- Sauté: Heat olive oil in a pot. Add onion and ginger, sauté until softened.1 teaspoon olive oil
- Add vegetables: Add turnips and potato, sauté lightly for 1 minute.
- Simmer: Add water and bring to a boil. Reduce to medium heat, cover, and simmer until vegetables are tender and mash easily with a spatula.250 ml water
- Add soy milk: Turn off heat and add soy milk.100-200 ml unsweetened soy milk
- Blend: Use an immersion blender to puree until smooth. *Let soup cool slightly before blending.
- Season: Add salt, black pepper, and coriander powder to taste. Reheat gently, ladle into bowls, and top with yuzu zest. *Adjust seasoning to taste.2 pinches coriander powder, salt, black pepper, yuzu zest
Notes
➤ Storage: Let it cool, keep in an airtight container in the fridge for 2–3 days. Add fresh yuzu zest before serving.
➤ Nutrition: Turnips have vitamin C and fiber. Soy milk brings plant-based protein. Gentle and nourishing.