Creamy Turnip and White Bean Soup

MEAL TYPE: Soup

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan

MAKES 4 SERVINGS

We love using fresh herbs when possible. In this recipe, the ½ cup of parsley alone contains more than 50 percent of your daily requirements of Vitamin C and Vitamin A. The turnips add a subtle spice of flavor and provide several essential minerals. Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.

INGREDIENTS

2 Tbs. olive oil

1 large yellow onion, finely chopped

4 cloves of garlic, minced

4 medium turnips, scrubbed clean and cut into ¼-inch chunks

1 Tbs. fresh rosemary

1/4 tsp. cayenne pepper

6-8 cups vegetable stock

1 15-oz can navy beans, cannellini beans, or white kidney beans, rinsed and drained

Salt and pepper to taste

1/2 cup fresh parsley, minced

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INSTRUCTIONS

Heat oil in a large soup pot over medium heat. Add the onion and sauté for about 5 minutes.
Add the garlic, turnips, rosemary, and cayenne pepper. Cook for about 3 more minutes, stirring often. Stir in the vegetable stock (start with 6 cups and add more at the end if soup is too thick or too much liquid evaporates while soup simmers) bring to a boil. Reduce heat to a simmer.
Add the beans and simmer soup for about 30 minutes.
Purée the soup with an immersion blender or in batches with a regular blender.
Top soup with salt and pepper and serve with 1 to 2 tablespoons of minced parsley per serving.

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