The greens have high nutritional value as well and can be steamed and served along with the soup.
Chef Julie Morris graciously shares this delicious recipe with us today. Hop on over to her website to read how she came to create Puree of Turnip Soup.
We added this soup to David's homemade chili and it was awesome! We had some baby yellow carrots and added them to the soup the next day. We steamed the greens, sprinkled with beans we had cooked, Shoyu and Ume Vinegar. Just a little warm beans and greens salad.
2 Tbsp coconut oil
1 medium yellow onion, chopped
2 large cloves garlic, minced
3-4 turnips (about 1 pound), chopped into 1” pieces
1 medium sweet potato (about ½ pound), peeled and chopped into 1” pieces
2½ cup vegetable broth
1 cup unsweetened almond milk
¼ teaspoon salt, or to taste
½ teaspoon black pepper
Heat a large saucepan over medium heat. Melt the coconut oil, and add the onions and garlic. Sauté for 3-5 minutes or until onions begin to turn translucent.
Add the turnips and the sweet potato and sauté for 2 minutes longer. Pour in the vegetable broth and almond milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until turnips and potatoes are tender.
Transfer soup contents to a blender, and puree until completely smooth (blend in a couple small batches, if necessary). Pour soup back into pot and reduce at a low simmer for 5 minutes longer. Add salt to taste and black pepper.
More ways to see Julie's recipes:
Julie's Cooking Show
Free E-Cookbook by signing up for email updates (see her homepage)
Julie's Blog at her website