- 2 lbs turnips, peeled and diced
- 2 large potatoes, diced (I leave skins on cuz I’m a rebel who loves vit-packed potato skins. If you want a smooth white soup though, best cut them off)
- 1/2 a large onion, diced
- 1 carrot, diced
- 1 celery stick, diced
- vegetable stock, 4 cups
- thyme, 2 tsp
- 2 bay leaves
- a knob of butter
- milk, 1/2 a cup
- 1 tsp white pepper
- s+ black pepper to taste
Sautee your onion, celery and carrot in a bit of oil. Add the bay leaves. After about 5 mins, add your diced turnips and potatoes, the thyme, white pepper, a bit of salt and stir around for a few minutes. Add in 4 cups of stock and cover for an hour, check in occasionally to stir. After, remove bay leaves, pop in a blender (may have to do this in 2 batches), add knob of butter and milk and puree. Add salt as needed. I like this topped with something spicy, a simple spicy oil and some sauteed almond slices would be killer.