Root Soup

Earlier this week we pulled most of our turnips. Like most people, I'm not a huge lover of this vegetable, but these were so beautiful:

Seriously, these are some perfect turnips.

Ah, but what to do with them? We always think about eating the greens, but we never manage to pick them when they are small enough — and these leaves get big, spiny, and out of control really fast. So we always end up with actual turnips.

We took our turnips and made them into a meal our family fondly calls "root soup." It's super easy and open to several variations, depending on what root vegetables you want to use. This week's soup uses turnips, sweet potato, and carrot, but you could add other root vegetables. Winter squash (like butternut) could work too.

Root Soup

1. Saute onions, garlic, and carrots (all finely chopped) in olive oil, salt and pepper until softened.

2. Put sauteed mixture in a large soup pot. Add cubed (and peeled, for the potatoes) turnips, sweet potatoes, and potatoes. This time Kirk used two of each kind of potato and two or three big turnips.

3. Add enough water or stock to cover the vegetables. In this case Kirk used half chicken stock and half water, but you could use all water or vegetable stock for a vegan option.

4. Bring to a boil, then turn down to a simmer. This is a good time to add some fresh herbs. This time Kirk used some finely chopped sage, mostly because it's what we have in the garden right now. In the past we usually go for thyme or winter savory.

5. Let it simmer for a good long while over low heat.

6. Puree the soup into a nice smooth consistency and serve hot.

I wasn't feeling too great yesterday and merely ate my soup instead of staging a photograph of it. I can show you this, though:

That's two more night's worth of soup for the family there in the freezer. This soup freezes very well, and is a good winter staple from the fall garden.


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