Creamy Turnip Soup
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- 1 tbsp olive oil
- 1 tbsp butter
- 1 yellow onion, sliced
- 1 sweet onion, sliced
- 6 garlic cloves, chopped
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/2 tsp pepper
- 3 medium turnips, peeled and chopped
- 1 large russet potato, peeled and chopped
- 4 cups vegetable broth (or chicken broth)
Melt the butter and olive oil in a large pot or Dutch oven. 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 very fragrant.
Add the turnips, potatoes, and broth. 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.
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