Bouillon with Julienned Root Veggies

Serves 2

This fresh and elegant gluten-free soup takes the edge off after a long day and is low calorie, which is an added benefit.


  • 1 turnip (6 ounces)
  • 1 carrot (2 ounces)
  • 1 tablespoon unsalted butter
  • 1 small onion (4 ounces), halved, quartered and thinly sliced
  • 2 cups gluten-free beef broth
  • ½ cup (2 ounces) frozen peas
  • 1 tablespoon medium-dry Spanish (Amontillado) sherry or Madeira
  • Fine sea salt and freshly ground black pepper
  • Chopped parsley


To speed up the prep work, slice the top and bottom off the turnip and then cut a thin slice off four sides to form a rectangle. Remove any peel left at the corners before slicing the cube into matchsticks. Peel the carrot, slice thinly lengthwise and cut into matchsticks.

Melt the butter in a heavy-based saucepan. Add the turnip, carrot and onion and stir well. Cook over very low heat for 10 minutes, covered.

Add the beef broth, cover and simmer for 5 minutes. Stir in the peas. Simmer for 2 minutes more to barely cook them.

Remove the pan from the heat and add the sherry. Taste, and add salt and pepper if needed (the broth is already seasoned). Sprinkle with parsley.

Nutrition Analysis: 170 cal, 7 g fat, 20 mg chol, 250 mg sodium, 20 g carbs, 5 g fiber, 10 g sugar, 4 g protein.

The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.