was developed using a Jane Brody recipe from her Good Food Book
as a guide. My husband loves turnips and the flavor was just right,
not overpowering. The color of the soup is beautiful and truly
tastes as good as it looks!
- 1 small onion,
- 2 cloves garlic,
- 2 small white turnips,
peeled and thinly sliced (about 1 cup)
- 3-4 medium potatoes,
peeled and thinly sliced (about 2 cups)
- winter squash (I
used butternut) - peeled and diced (about
- 4 cups broth (I
use veggie broth - homemade or a brand called Better than Boullion)
- 1 cup low-fat milk
or plain soy milk
- salt, if needed,
- black pepper, to
all veggies and garlic with broth in large saucepan. Bring to
a boil, reduce the heat, partially cover the pan, and simmer
until the veggies are all tender (about 10-15 minutes).
the veggies and broth to a blender or food processor, doing
this in batches if necessary, and puree them.
before serving, reheat in pan over low heat and add the milk
and seasonings. Do not boil.