Ingredients

The following ingredients have 4 Servings
  • 2 pounds turnips ((about 8-10 small ones))
  • 1.5 pounds potatoes ((about 4 small/medium))
  • 1 small onion (, diced)
  • 1 tablespoon olive oil
  • 1 quart vegetable stock
  • 1 cup water
  • 1 pinch ground nutmeg
  • Salt (, to taste (1 teaspoon is a good start), fresh pepper)
  • Garnish: chopped fresh herbs such as parsley or chives

Instruction

  • Peel the turnips, and dice them into 1 inch cubes. Scrub or peel the potatoes, and dice into 1 inch cubes.
  • Saute the onion in a large soup pot for 5 minutes, or until it softens. Try not to let it brown. Add the turnips, potatoes, vegetable stock, water, and nutmeg. Bring to a boil, then lower to heat and let it simmer for about 15 minutes, or until the potatoes and turnips are fully cooked.
  • Remove from heat and allow to cool for a while, so you don't burn yourself when blending this soup. Use an immersion blender to puree this soup to a desired consistency - you can leave a few chunks if you want. Taste the soup and season with additional salt and pepper, if desired. Serve hot with fresh herbs for garnish.