| Turnip and Potato Soup |
Author: Oven Love
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 medium/large turnips, peeled and cubed
- 3 medium/large russet potatoes, peeled and cubed
- 3 cloves of garlic, minced or crushed
- a few sprigs fresh thyme
- a few sprigs fresh rosemary
- 5 cups chicken stock
- salt and pepper to taste
Instructions
- In a stockpot or dutch oven, heat olive oil over medium heat. Add onion and cook until softened, 3-5 minutes. Add garlic and cook, 1-2 minutes. Add turnips, potatoes, thyme, rosemary (tie them together with twine if you want the removal to be easier) and stock and bring to a boil. Turn the heat down and simmer until vegetables are tender, 20-30 minutes. Remove the thyme and rosemary stalks. Turn off the heat and blend with a stick blender until smooth. Season well with salt and pepper and serve warm.
Recipe by Oven Love at https://www.ovenloveblog.com/turnip-and-potato-soup-with-smoky-cheese-toasts/