Pork and bean soup with turnip puree

Pork and bean soup with turnip puree

Cook for Your Life
Gorta Yuuki (studio) and William Meppem (location)

Pork combines with celeriac, carrot, parsnip and cannellini beans in this winter soup, which is topped with dollops of turnip puree. You get a great source of protein from the pork and the beans in the soup; adding beans is a great way to limit your meat consumption.


Quantity Ingredient
400g dried cannellini beans, soaked overnight
olive oil
750g pork neck, cut into 2 cm cubes
1 tablespoon ground cumin
sea salt
freshly ground black pepper
1.5 litres Chicken stock
250ml dry white wine
1 medium celeriac, peeled and chopped
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
8 garlic cloves, crushed
1-2 large strips orange rind
250ml freshly squeezed orange juice

Turnip puree

Quantity Ingredient
500ml Vegetable stock
1 turnip, peeled and roughly chopped
sea salt
freshly ground white pepper
chopped flat-leaf parsley


  1. Drain and rinse the cannellini beans, then boil them in plenty of water with a splash of olive oil until soft. Drain.
  2. Meanwhile, place the pork in a large bowl and toss with 1 tablespoon of olive oil, the cumin and some salt and black pepper. Heat a large heavy-based saucepan over medium–high heat and cook the pork in batches for 2–3 minutes until the meat is browned all over. Remove to a plate.
  3. Add the chicken stock and wine to the pan and bring to the boil, then reduce the heat to a simmer. Return the pork to the pan along with the celeriac, carrot, parsnip, garlic and orange rind and simmer for 25–30 minutes, or until the vegetables are tender.
  4. Add the beans and orange juice to the pan and cook for another 10 minutes.
  5. While the soup is cooking, make the turnip puree. Pour the vegetable stock into a small saucepan and bring to the boil. Add the turnip and cook for 6–8 minutes, or until tender. Transfer to a food processor (or use a stick blender) and blend until smooth. Season with salt and white pepper.
  6. Serve the soup with dollops of the turnip puree and parsley.
low fat
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