Cream of Carrot and Turnip soup with Maple Syrup
  • 3 1/2 cups (450g) peeled, chopped carrots 
  • 3 cups (415g) turnips, peeled and cut in dices 
  • 2 medium minced onions 
  • 2L of vegetable broth 
  • 2 potatoes, peeled and cut in dices 
  • 3 tbsp (90g) maple syrup (or honey)
  • 1 cup (140g) Nature Zen peas protein 
  • 2/3 cup (167ml) vegetable cream (or else)
  • 1/2 tsp (2,5ml) dried sage
  • 4 pinches of nutmeg
  • 1/4 tsp (1,25ml) salt
Soupe protéinée carottes navets
Preparation steps 
  1. In a saucepan, saute the carrots, turnip and onion in a little oil for 5 minutes, to soften them.
  2. Add the broth, potatoes and maple syrup, bring to a boil and simmer, covered, for 25 minutes or until the vegetables are tender.
  3. Pour the saucepan preparation into the mixer bowl, add Nature Zen peas protein and cream. Purée until smooth.
  4. Serve with a drizzle of vegetable cream.
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