Puree of Turnip Soup by GreenChef Julie Morris

turnipsoup juliemorris 01 Puree of Turnip Soup by GreenChef Julie Morris

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

For the Soup

2 Tablespoon 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 1/2 pound), peeled and chopped into 1″ pieces

2½ cup vegetable broth

1 cup unsweetened almond milk

¼ tsp salt, or to taste

½ tsp black pepper

Instructions:
1. Heat a big saucepan over medium heat. Melt the coconut oil, and add the onions and garlic. Sauté for 3-5 minutes or up until onions begin to turn clear.
2. Include the turnips and the sweet potato and sauté for 2 minutes longer. Pour in the veggie broth and almond milk. Giving a boil, then minimize heat and simmer for 20-25 minutes, or till turnips and potatoes hurt.
3. Transfer soup components to a blender, and puree until entirely smooth (assimilate a couple small sets, if needed). Pour soup back into pot and reduce at a low simmer for 5 minutes longer. Include salt to taste and black pepper.