(Image source from: Creamy Turnip Soup})

Turnips can be blended into soup along with apple and fennel to get sweet and creamy taste. So you do not really have to turn off your nose at the rosy root veggies. You can happily enjoy with slices of seeded bread and have it as a light meal for dinner. You may also use Rutabaga in this soup.

Ingredients required for creamy turnip soup

olive oil or butter: 1 Tbs
turnips: 3 peeled and chopped (4 cups)
apple: 1 peeled, cored, and quartered
fennel bulb: 1 medium, trimmed and chopped (1 cup)
onion: 1 medium, peeled and quartered
fresh rosemary: 1 sprig
low-sodium vegetable broth: 6 cups
low-fat milk: 1 cup
white wine: 1 cup

How to make creamy turnip soup

•    Take a Dutch or large saucepan.
•    Heat oil in it over medium-high heat.
•    Add fennel and onion, sauté for few minutes.
•    Stir in apple and turnips.
•    Cook for 15 to 20 minutes. (or till vegetables begin to brown)
•    Stir occasionally.
•    Add rosemary and wine. Cook for few minutes. Cook till most liquid gets evaporated.
•    Add broth, cover, keep in simmer for 45 minutes.
•    Take off from heat, discard rosemary sprig.
•    Stir in milk.
•    Use immersion blender for blending until smooth, or transfer to blender or food processor.
•    Purée until smooth

-Sumana