- 1 tbsp olive oil
- 2 tbsp butter
- 2 medium onions (or 1 large)
- 6 garlic cloves, chopped
- 1/2 tsp dried thyme
- 1 tsp salt
- a pinch of pepper (to taste)
- 3 medium turnips, peeled and chopped
- 1 large potato, peeled and chopped
- 940.05 ml vegetable or chicken stock
Melt the butter and olive oil in a heavy-base sausepan. Add the onions and cook for about 10 minutes until tender and just beginning to brown.
Add the garlic, thyme, salt, and pepper. Stir together and cook for 2-3 minutes until the garlic is fragrant.
Add the turnips, potatoes, and stock. Bring to a simmer and turn the heat down to low.
Cover and cook for 25-30 minutes until the potatoes and turnips are tender.
Add to a blender (or use an immersion blender) to blend the soup until creamy. Taste and season with salt and pepper. If the soup tastes bitter, you can add a touch of honey or maple syrup to balance the flavor. You can also add a touch of half and half to balance this flavor if your turnips turn out to be on the bitter side.