This soup tastes like a rich, cream-based soup, but there is no milk of any kind in it. It’s just made up of vegetables and chicken stock. Making a pot of this soup requires very little effort and takes less than an hour. And, it will keep well in the fridge all week.
First, get some fresh turnips. Turnips contain vitamins B and C, and they also contain calcium. A cup of turnips has 5 grams of fiber. So, if you’ve never tried them, go for it!
Peel them and cut them up.
Cut up some celery and carrots, add them to a pot with the turnips, and cook them briefly. In Chinese medicine, carrots are know as the “Poor Man’s Ginseng”. They contain pectin, which helps lower cholesterol. And, not only are they good for the eyes, but they also help fight high blood pressure, and help relieve coughs.
Add some red potatoes, chicken stock, water, and salt and pepper. Cook until the veg are soft.
Puree in a high-speed blender or a food processor. Garnish with some chopped chives.
Creamy Carrot, Turnip, And Potato Soup
2 Tbs extra virgin olive oil
4 turnips, peeled and roughly chopped
10 carrots, peeled and sliced (or use 1 2-lb bag baby carrots)
4 ribs celery, sliced
3 lb red potatoes, peeled and roughly chopped
salt and pepper
1 qt chicken stock
3 cups water
fresh chives, minced, for garnish
Heat oil in a large pot over med-high heat. Add turnips, carrots and celery. Season with salt and pepper. Cook, stirring often, about 15 minutes.
Add potatoes, broth, and water. Bring to a boil, then reduce heat to a simmer and cook, covered, until the vegetables are soft, about 40 minutes.
Puree soup in high-speed blender until velvety smooth. I used my Vitamix — it’s the best. You can use a food processor or an immersion blender if you don’t have a high-speed blender. Be careful: when pureeing hot liquids, only fill the blender halfway, and cover tightly with a clean dish towel so some of the steam can escape; hold the towel over the top tightly so no hot liquid can jump out and burn you!
Ladle into shallow bowls and garnish with chives.