Another week and another opportunity to discover new things to do with turnips...
turnip and cannellini soup.
The only change I made to the recipe was to put about half of the cooked soup in the blender to make it thicker.
Turnip and Cannelini Soup
2 T olive oil
1 large onion, chopped
3 garlic cloves, minced
2 cans cannellini beans
1 box (32 oz.) veggie or chicken broth
1 bay leaf
1 pound turnips, peeled and chopped
2 large carrots, chopped
1 red bell pepper, chopped
1 tsp paprika
dash of cayenne
1 tsp sea salt
1/2 tsp pepper
Saute onion and garlic in olive oil for a few minutes. Add remaining ingredients (except for salt and pepper) and simmer for 30-45 minutes until veggies are tender. Season with salt and pepper.
This is how my soup turned out:
It was very tasty! Now if only we had a bit of a winter chill to go with a steaming bowl of soup it would be perfect. Maybe since the groundhog saw his shadow winter will stop by sometime in February.
If you want to peak into other kitchens and see what others are cooking, head over to Thursday’s Kitchen Cupboard at the Gardener of Eden.