Don’t turn up your nose at turnips! The rosy root veggies can be sweet and creamy when blended into a soup with fennel and apple. Serve with hearty slices of seeded bread, and you have a light meal for dinner. Rutabaga can also be used in this soup.
- 1 Tbs. olive oil or butter
- 1 medium onion, peeled and quartered
- 1 medium fennel bulb, trimmed and chopped (1 cup)
- 3 turnips, peeled and chopped (4 cups)
- 1 apple, peeled, cored, and quartered
- 1 cup white wine
- 1 sprig fresh rosemary
- 6 cups low-sodium vegetable broth
- 1 cup low-fat milk
1 Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and fennel, and sauté 3 minutes. Stir in turnips and apple. Cook 15 to 20 minutes, or until vegetables begin to brown, stirring occasionally.
2 Add wine and rosemary, and cook 5 minutes, or until most of liquid has evaporated. Add broth, cover, and simmer 45 minutes.
3 Remove from heat, discard rosemary sprig, and stir in milk. Blend with immersion blender until smooth, or transfer to blender or food processor, and purée until smooth.
- Calories: 76
- Carbohydrate Content: 12 g
- Cholesterol Content: 2 mg
- Fat Content: 2 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 136 mg
- Sugar Content: 8 g