Creamy Turnip Soup

turnip soup
  • 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
Method

STEP 1

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.

STEP 2

Add the garlic, thyme, salt, and pepper. Stir together and cook for 2-3 minutes until the garlic is fragrant.

STEP 3

Add the turnips, potatoes, and stock. Bring to a simmer and turn the heat down to low.

STEP 4

Cover and cook for 25-30 minutes until the potatoes and turnips are tender.

STEP 5

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.

Difficulty
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