Puree of Turnip Soup

A comforting holistic soup made from the delicious yet often forgotten turnip.

INGREDIENTS:
2 Tbsp coconut oil
1 medium yellow onion, chopped
2 large cloves garlic, minced
3-4 turnips (about 1 pound), chopped into 1” pieces
1 medium sweet potato (about ½ pound), peeled and chopped into 1” pieces
2½ cup vegetable broth
1 cup unsweetened almond milk
¼ teaspoon salt, or to taste
½ teaspoon black pepper

DIRECTIONS:
Heat a large saucepan over medium heat. Melt the coconut oil, and add the onions and garlic. Sauté for 3-5 minutes or until onions begin to turn translucent.

Add the turnips and the sweet potato and sauté for 2 minutes longer. Pour in the vegetable broth and almond milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until turnips and potatoes are tender.

Transfer soup contents to a blender, and puree until completely smooth (blend in a couple small batches, if necessary). Pour soup back into pot and reduce at a low simmer for 5 minutes longer. Add salt to taste and black pepper.

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Chilled Cream of Beet Soup

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Sweet beets combine with creamy avocados for this alluring, satisfying, and not to mention stunningly-colored soup.

INGREDIENTS:
4 medium beets
1 avocado, chopped
1 lime, juiced
2 cups water
3 Tbsp hemp seeds
1 Tbsp ground coriander
¼ tsp sea salt
fresh cilantro leaves & black pepper for garnish (optional)

DIRECTIONS:

Roast: Heat the oven to 350 degrees. Trim the beets and remove stems and end. Individually wrap each beet in tin foil. Roast for 1 hour and allow to cool completely. Using a paper towel, rub off the beet skins. Chop coarsely.

Blend: Place the beets, avocado, lime juice, water, hemp seeds, coriander and sea salt in a blender. Blend until completely smooth.

Chill: Place soup into refrigerator, and allow to chill for a minimum of 30 minutes.

Serve: Pour into serving bowls and sprinkle with cilantro and black pepper if desired.

Serves 4

Healthy benefits: vegan, gluten-free, cholesterol-free

©2009 www.JulieMorris.net