Remove from heat and let stand for ten minutes. Puree soup in the pot with a hand held blender. Season with salt and pepper. Garnish with cheese and croutons.
**For vegan friendly simply sub with a milk alternative
The older the turnip, the longer it takes to cook and the more strongly flavored and bitter it is. Look for small, young turnips, they’ll be only slightly bitter and actually quite sweet.
*If cooking gluten-free, use homemade stock or gluten-free packaged stock.
1 In a large, heavy, thick-bottomed pot, melt the butter on medium heat until it foams. When the butter foam subsides, add the onions and cook until translucent but not browned, about 5 minutes. Add the sliced turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and reduce the heat to low. Cook, stirring occasionally, until the turnips and potatoes are tender, about 20 minutes.
2 Add the chicken stock and increase the heat to bring to a simmer. Cover partially and cook over medium heat until the turnips and potatoes are very tender, about 10 minutes.
3 Working in batches, purée the soup in a blender until completely smooth. Return the soup to the pot and season with salt and freshly grated nutmeg. Ladle the soup into shallow bowls and garnish with the parsley before serving.
Perfect Hearty (Yet Light) Winter Soup
vegan, serves 4-8
What You Need
☑ 1 can (14.5 ounces) beans (navy, red, black- your choice!)
☑ 1 small onion, chopped
☑ 1 lb (1 can) button mushrooms
☑ 10 ounces baby spinach
☑ 4 small red potatoes cut into 1/2 inch
☑ 2 servings of udon (two small packages) optional
☑ 1/4 tsp thyme
☑ 1 Tbsp vegetarian oyster sauce (made from mushrooms)
☑ 1 Tbsp olive oil
☑ 1 1/2 cups water
☑ red cooking wine
☑ sea salt
What You Do
1. Cook your udon according to package directions! You can add whatever noodles you like here, but I love the big fat udon noodles so that’s what we went with. Udon comes in small packages at the average grocery store, but at an Asian grocer it can come in large bundles. If you’re using the small packages, grab two, and if you’re using the bundle, just separate out two servings (if they aren’t already separated for you!) Udon doesn’t take that long to cook, so strain it and set it aside when it’s done.
2. While your udon is cooking, heat your olive oil in a large pot over medium heat and add your onion and potatoes and cook until the onion is slightly brown (5 min or so) before adding a pinch (or three, if you’re like me) of salt, mushrooms and thyme for another few minutes until the mushrooms are tender (if you’re using fresh).
3. Add 1 1/2 cups water, a splash of red cooking wine, your cooked and drained noodles, 1 tbsp of vegetarian oyster sauce, and the spinach to the pot, stir, cover with a lid, and let it cook for 8-10 minutes (or until your potatoes are tender).
Serve hot and enjoy!