Creamy Turnip Soup
2 TB olive oil
1 small-medium white onion, roughly chopped
6 cloves of garlic, peeled and roughly chopped
1 bunch white turnips, quartered and ends removed (save the tops). There is no need to peel the turnips if they are grown organically.
2 cups of broth (I used veggie)
2 tsp dried oregano
500ml organic cream
Salt and pepper to taste
1 TB fresh lemon juice
½ bunch of fresh turnip greens, finely chopped. You can also substitute other greens such as kale, tatsoi, arugula etc.
Heat 2 TB olive oil in a soup pot on a low heat. Add in onions and sauté slow and low for about 20-30 minutes, stirring frequently, until they are start to brown.
Add in chopped garlic, stir, and sauté for another 5 minutes.
Add the quartered turnip, the dried oregano, and 2 cups of water. Bring the water to a boil then reduce to simmer and cook until turnips are tender, about 10 minutes.
There will still be some water left in the pot. Let cool and then blend everything in a blender or using an emersion blender, until completely smooth.
Add pureed mixture back into the soup pot along with the cream. Bring to a low simmer and boil down to desired thickness. Please note however, this is not meant to be a thick soup. I simmered mine for about 20 minutes.
Once soup is ready season to taste with salt and pepper, add in fresh lemon juice, along with the chopped greens. Give everything a stir and keep on heat for another minute until the greens wilt.
Serve hot with some tasty bread and drizzle with olive oil.
Photo Credit: Catena Farm