Our eats: carrots meet turnip

With the weather so cold and gloomy its been the perfect time for soup, and thanks to a trip to the garden for a few fresh veggies a new meal was born. We strive at planting a garden that can provide us with enough variety and nutrition and today's produce haul included fresh turnips and kale...for all those who are lucky enough to have a home garden stop what you are doing and plant kale. Its a miracle food and its super easy to grow.
But back to the soup, its pretty easy with just a few kitchen gadgets, like a blender or food processor. Its a little light for an entire meal, but pair it with a side salad and a bit of garlic bread and you've got yourself one tasty meal that just so happens to also be vegan.
photo by our designed life

Carrot turnip soup
5 small-medium turnips, cubed
4 carrots, sliced
1 tbsp. olive oil
1 yellow onion, diced
6 cloves garlic, minced
16 oz. vegetable stock
3 C. water
5 leaves kale, cut into small strips

*In a large pot, saute the onion and garlic in oil till transparent. 
*Add vegetable stock, water, turnips and carrots and simmer for 25 minutes stirring occasionally. 
*Once cooked and turnips are tender, remove from pot and add to blender. (you can use a food processor but will need to make the liquid in batches)
*Return to a large pot and add kale. Simmer for 5 minutes and serve.

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