Necessary ingredients:

  • 1 big bulb
  • 2 round turnips
  • 1 glass of corn in own juice
  • 3 tablespoons of Quinoa
  • 1 bay leaf
  • 1 glass of milk
  • 2 stalks of a celery
  • vegatable oil
  • salt and pepper

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Cooking method:

  1. Roast the cut onions on a small amount of vegetable oil;
  2. Put turnip, corn in own juice, bay leaf and everything in water;
  3. Add salt and pepper;
  4. Cook 20 minutes;
  5. Add milk and Quinoa, cook within 10 minutes;
  6. Cut celery stalks on small slices and scald boiled water.

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Serve soup in soup plates, having decorated with slices of the scalded celery.

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Bon appetit!