Creamy golden turnip, leek and cannellini bean soup with toasted hazelnuts and crispy sage
An original, comforting soup made with oven-roasted turnips and leeks, cannellini beans for body without heavy cream, and finished with toasted hazelnuts and crispy sage for aroma and texture.
Ingredients
- 500 g turnip (pelado and cut diced)
- 250 g leek (solo the parte blanca and verde clara, sliced gruesas)
- 120 g yellow onion (chopped)
- 3 cloves garlic (thinly sliced)
- 240 g cooked cannellini beans (escurridas and enjuagadas)
- 900 ml vegetable broth (low sodium, if possible)
- 80 ml cooking cream (optional, for more cremosidad)
- 30 ml olive oil (divided)
- 15 g butter (for the salvia)
- 35 g hazelnuts (tostadas and chopped gruesas)
- 8 g fresh sage leaves (whole)
- 1 g dried thyme
- 2 g black pepper (freshly ground)
- 6 g salt (or to taste)
- 15 ml lemon juice (freshly squeezed)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the turnips and leek on a baking tray, add 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper. Toss well and roast for 25 minutes, stirring halfway through, until golden and tender.
- 2
Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the yellow onion and cook for 5 minutes until softened. Stir in the garlic and dried thyme and cook for 1 more minute, stirring so it does not burn.
- 3
Add the roasted turnips and leek to the pot along with the cooked cannellini beans and vegetable broth. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors meld.
- 4
Add the cooking cream and lemon juice. Blend the soup until very smooth and creamy. Taste and adjust with the remaining salt if needed.
- 5
In a small skillet, melt the butter over medium-low heat. Add the fresh sage leaves and cook for 1 to 2 minutes until crisp. Remove them and, in the same skillet, toast the hazelnuts for 1 minute so they pick up the butter flavor.
- 6
Serve the soup hot and finish each bowl with the toasted hazelnuts and crispy sage on top.
Chef tips
For an extra silky texture, blend the soup for at least 1 full minute and pass it through a fine sieve. If it thickens too much, add a little more hot broth before serving.
Substitutions
You can replace the cream with a plant-based alternative for a dairy-free version, and swap the hazelnuts for sunflower seeds if you need to avoid tree nuts. The leek can be replaced with extra onion, though the soup will lose some of its characteristic sweetness.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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