Persian Turnip soup or (Ashe Shalgham)

Excellent vegetarian/vegan soup that is comforting. This soup is a symphony of fantastic flavors.

Serve it as an appetizer or main course with plenty of bread, yogurt, and feta cheese.
Turnips are almost a forgotten vegetable in Sweden, a pity because they are full of vitamin C and are good to use in cooking, especially during autumn and winter.

There are, of course, many other uses for turnips; you can pickle or have it in salad or stews, or why not bake it in the oven as cook it as a Hassel back potato?

We usually serve this soup during the cold season of autumn and winter to prevent colds. I use a lot of herbs in this soup – and I also add parsnips that are not in the original recipe.

Another advantage of the soup is that you can freeze it (it lasts at least six months.)

As usual, it’s mise en place that applies, which means you wash, peel, chop, and measure everything before you start. If you have difficulty finding a concentrated fond, you can replace it with regular broth.


Ingredients for 3 liters of soup

370 grams of turnips (wash, cut into small dices)
1 onion (chopped well)
200 grams of chopped herbs: parsley, coriander, chives, dill
100 gram chopped spinach
1.2 dl rice (not cooked)
125 grams of parsnip (optional)
1.2 dl mung beans (soak the evening before)
4 tsp salt
1 tsp black pepper
1 teaspoon ground cumin
2 Tbsp turmeric
1 fond de chef or concentrated vegetable broth
1 dl concentrated stock (chicken or vegetable)
2 tsp of crushed garlic
2 tsp of crushed ginger
Lemon juice to taste (approx. 4 Tbsp)
10 – 15 grams of butter for frying.
1.2 liters of water + an additional 1 liter


  1. Soak the mung beans the night before.
  2. Wash, peel, and chop the vegetables and set them aside.
  3. Measure seasoning.
  4. Heat a saucepan with butter. Fry the onion until translucent. (5 – 7 minutes)
  5. Add the mung beans, rice, and seasoning – stir so that everything mixes well.
  6. Pour over 1,2 liters of water (1200 grams), bring it to a boil, lower the heat and simmer for 30 minutes.
  7. After 30 minutes, add the turnips, parsnips, and herbs. Pour an additional 1 liter of water (1000 grams), bring it to a boil again and let simmer for 90 minutes.

Serve the soup with yogurt, bread, and feta cheese!


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