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.
On the radio this week they were talking on goats being on the reserve next to the freeway on two seperate days. The second of which was Groundhog Day. Now I'm not sure if there really were goats or the traffic announcer was a fan of the film. Regardless I thought it was funny. Maybe I'll grow turnips this year and revisit all these lovely recipes.
ReplyDeleteI don't know if winter is going to stop by this year. The weather has been crazy.
ReplyDeleteThe soup sounds great! I still have some parsnips in the frig. Thanks for sharing!
Like your idea of blending half of the soup makes for a creamier texture.
ReplyDeleteThe soup looks great -a perfect winter comfort food!
ReplyDeleteThe soup looks great! Thanks for a great recipe!
ReplyDeleteI haven't grow turnip in a long time but that soup sure looks good. I even have my own home canned cannellini beans from the garden last year.
ReplyDeleteI am late getting my post done this week so just seeing this.
I never thought about making turnip soup. it looks great
ReplyDelete