Creamy Turnip Soup


  • 1 Tbs. olive oil or butter
  • 1 medium onion, peeled and quartered
  • 1 medium fennel bulb, trimmed and chopped (1 cup)
  • 3 turnips, peeled and chopped (4 cups)
  • 1 apple, peeled, cored, and quartered
  • 1 cup white wine
  • 1 sprig fresh rosemary
  • 6 cups low-sodium vegetable broth
  • 1 cup low-fat milk


  1. Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and fennel, and sauté 3 minutes. Stir in turnips and apple. Cook 15 to 20 minutes, or until vegetables begin to brown, stirring occasionally.
  2. Add wine and rosemary, and cook 5 minutes, or until most of liquid has evaporated. Add broth, cover, and simmer 45 minutes.
  3. Remove from heat, discard rosemary sprig, and stir in milk. Blend with immersion blender until smooth, or transfer to blender or food processor, and purée until smooth.

Serves 8



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