Turnip and Red Bell Pepper Soup
Turnips have become one of our favorite root vegetables. They are in season in spring and fall with some being available also in the summer. Turnips can be used raw or cooked. This is a delicious soup that we enjoyed today.
Serving Size: 4
- 2 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 & 1/2 pounds turnips, Leaves cut off, peeled and chopped
- 3 cups vegetable bouillon
- 1 teaspoon thyme
- 2 teaspoons sugar
- 1/3 – 1/2 cup non-dairy milk
- salt and pepper to taste
- scallion tops chopped as garnish
- Cut the bell pepper.
- Remove the seeds and chop the bell pepper in chunks.
- Chop the onion.
- Mince the garlic.
- Peel and chop the turnips.
- Heat the oil in a large soup pot.
- Add the bell pepper pieces and begin to sauté.
- As the bell pepper pieces begin to soften, add the onions.
- As the onions begin to get glassy add the garlic and the vegetable bouillon.
- Add the thyme, sugar and chopped turnips and bring the soup to a boil.
- Once the soup is boiling, turn down the heat and simmer.
- When the turnips have soften, puree the soup. (I use an immersion blender)
- Add the non-dairy milk and blend to a smooth consistency.
- Season to taste with a bit of salt and pepper.
- We garnished the soup with some chopped green parts of scallions.