Turnip Soup, Take Two

Emboldened by the rousing success of the Indian turnip & chickpea soup, I decided last night to try a turnip soup without the help of Indian spices. Unfortunately, I really didn't have enough turnips to pull anything off; P remarked that he'd never heard anyone say "I don't have enough turnips" before, and he doubted he would hear it again. But that didn't stop me from trying! I left out the carrots, the chickpeas, and the curry powder from the other version -- and added a few cloves of garlic and some black pepper instead.

We sliced up some delicious bread from the farmers' market to eat with our soup, and set to eating.


It was a far cry from the deliciousness of the last soup. I thought it was . . . fine. Edible, anyway. But not good. P didn't even think that highly of it. He said it was like someone made hot cocoa, only instead of chocolate, they used turnips.

I ate my bowl anyway, but P was not about to eat his. And I was not about to let the soup be a waste. His main complaints were that it was too thin . . . and that it tasted like turnips. So I doctored up the soup: thickening it up with some cornstarch, then adding a can of chickpeas and some curry powder that my friend Charlotte sent me.

As you can see, the soup looked a lot different after that. Yellower, lumpier, thicker. Also, spicier and tastier.


So I guess the lesson was learned: if I'm going to make turnip soup, it had better not be just turnips.