Some have claimed that only thing better than this turnip soup, is this turnip soup reheated the next day.
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2 Tbsp. Navitas Naturals 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.
Submitted by: Julie Morris – www.JulieMorris.net
