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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 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