Fall is moving into The South faster than I would like. I would rather linger in 60-70 degree weather and mourn the loss of summer for just a bit longer...but, I'm usually in the minority on that. You guys are probably already pulling out your Frye Boots and sipping on a #PSL. Agree to disagree - right?!
One thing I am actually excited about is soup season. I LOVE the ease of a good soup recipe. Throw it all into a pot and VOILA! Dinner is served. The weather in Alabama this week has been perfect to enjoy the produce from the Hepzibah Farm CSA. Turnips galore! I understand there is nothing particularly sexy about turnips. They are not a hyped up superfood, there's no universal hashtag associated with them, and they are probably not on your regular fall shopping list. Let's change that. These cruciferous veggies are usually creamy white or purple with edible green stems. (Pro Tip: I love to use the stems in my green smoothies for nutrient diversity!) This recipe is delicious, warm, creamy and comforting for the dreariest of days. Give it a try - it's bound to convert you to a turnip lover!
- 2 cups sweet potatoes, cut into thin discs
- 2-2.5 cups turnips, cut into thin discs
- 1/2 purple onion, chopped
- 3 garlic cloves
- 3 green onions, chopped
- 1 leek (just the white part)
- 4 cups chicken or veggie broth
- 3/4 cup almond milk
- 2 tablespoons unsalted butter
- salt/pepper to taste (I really like a peppery flavor, so I added a lot!)
- In a large soup pot, melt butter over medium heat.
- Combine sweet potatoes, turnips, onion, garlic, green onions and leek, let simmer until golden.
- Add broth, almond milk and salt + pepper to taste. Continue cooking until veggies are soft.
- Pour mixture into a high powered blender (I use a Vitamix) and puree until smooth.
- Dish it up and enjoy with crackers, crusty bread or a grilled cheese
Share and post your comments! I would love to know how you pair this recipe to Nourish Your Life!