This recipe from “The Garden of Vegan” cookbook was really delightful. Jake is not a big fan of turnips, so the fact that he liked this a lot speaks volumes as to the taste. I added a few of my own touches to the recipe below, as I normally do. Definitely don’t puree this soup. Mashing it a bit with a potato masher cuts down on some of the bulkiness but still lets you have those nice satisfying chunky bits that really make soups and stews worth it to Jake and I. We have pureed soups before, but we will really always prefer not to puree our soups. There are a few exceptions, of course…split pea soup, for instance seems to beg for pureeing. If I find a split pea soup that doesn’t need it I will let you know. Also soups consisting mainly of peppers…red pepper soup would be the one I’m thinking of in particular. When we made Vegetarian Times’ Red Pepper Soup with Balsamic Reduction, it really wouldn’t have been good if it wasn’t pureed. But don’t puree this one. Leave it a bit chunky and enjoy.
Country Turnip Soup
1 small onion, chopped
1 leek, white and pale green parts sliced thinly
2-3 cloves garlic, minced
1 tablespoon olive oil
2 cups turnips, chopped
1 large carrot, chopped
1 medium potato, chopped
3 cups vegetable broth
1/4 teaspoon nutmeg
salt and black pepper, to taste
3 tablespoons fresh chopped dill
1 cup soy milk
1. In a large soup pot, sauté the onion, leek and garlic in the oil on medium heat till the onions are translucent.
2. Add the turnips, carrot, potato, and salt and cook 7 minutes.
3. Then add the vegetable broth, black pepper, dill, and nutmeg. Bring to a boil and simmer 20 minutes, or till the veggies are tender.
4. Turn off the heat and mash the soup with your potato masher. Leave some of the chunkiness in tact.
5. Add the soy milk and reheat. Adjust seasonings if needed and enjoy HOT.