Turnip and cauliflower potage

Turnip_and_cauliflower_potage

Recipe by Yumiko Ishimaru

(Serves 4 people)

Ingredients:

2 turnips (sliced thinly with the skin still attached)
½ of a cauliflower (small size and sliced vertically)
A few pieces of sliced garlic
½ of an onion (sliced)
300 ml chicken bouillon
1 tablespoon olive oil
1 teaspoon salt
A dash of pepper
200-300 ml milk
(extra option: whipped cream to thicken the soup)

Directions:

1. Put the olive oil, garlic, and onion into a pan and fry until they are tender.

2. Add the turnips and cauliflower and keep frying the mixture.

3. Add the chicken bouillon and turn off the heat when it softens. Then mix and crush the concoction until it is completely smooth. Next add milk, cream, and salt and pepper (salt and pepper should be adjusted to your personal taste).

Uses of turnip: There are 5 ways that eating turnips can help you. First, turnip can be used to warm your body. Second, it can eliminate pain in your chest and abdomen caused by a cold. It is also effective in aiding in indigestion and constipation. It can also help with headaches and hot flashes. It can also help with the headache that is pimples.

Uses of cauliflower: Cauliflower can be used to improve a weak stomach and indigestion. It also boosts your immunity.