Autumn soup with mustard "Mostaard Wostyn"

Peel the onions and cut them in rings. Peel the turnip and cut them in dices. Melt the butter in a large pan and fry the onions and the turnip. Stir regularly. After about 5 minutes add the broth and the parcely (tied together in a bunch) and add the potatoes. Let boil and leave to stew for half an hour on a medium fire. At last remove the parcely and mix the soup. Let boil again and flavour with the mustard, lemon juice, pepper and salt. Sparkle with chopped parcely before serving.


  • ¬Ĺ kg of turnip
  • 1 liter of broth (vegetable or chicken)
  • 1 onion
  • half a lemon
  • 2 coffee spoons of mustard "Mostaard Wostyn"
  • a bunch of parcely
  • 2 table spoons of butter
  • pepper and salt
  • 2 big potatoes

Mostaard Wostyn is recognized as a regional product by the Vlam (Flemish Centre for Agricultural Marketing association) and carries the label region