Cream of Turnip Soup

Vegetarian Times Issue: January 1, 2009 p.45

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This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.

Directions

1. Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.

2. Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.

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ingredient list

Serves 6

2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
¼ cup soy creamer, optional
¼ cup celery leaves, sliced into fine strips

Nutritional Information

Per serving:

Calories	79
Protein	1g
Total Fat	4.5g
Saturated Fat	0.5g
Carbs	9g
Sodium	216mg
Fiber	3g
Sugar	5g

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