Puree of Turnip Soup by GreenChef Julie Morris

turnipsoup juliemorris 01 Puree of Turnip Soup by GreenChef Julie Morris

A comforting holistic soup made from the delicious yet often forgotten turnip.

For the Soup

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

Instructions:
1. 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.
2. 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.
3. 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.



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