Sleeping Frog Farms

Real Fruits and Vegetables – Cascabel, Arizona

Potato, Turnip, & Rosemary Soup

Veggies: ,

(from Irreverent Vegan)

  • 1 large white onion, diced
  • 4 large-ish russet potatoes, peeled and cubed
  • 3 medium-sized turnips, peeled and cubed
  • 6 cups veggie stock
  • ~ 1 tbsp fresh rosemary (or 1 -2  tsp ground)
  • 1/2 tsp ground cumin
  • 1/2 tsp granulated garlic
  • salt & pepper, to taste

This soup is insanely easy. Saute the onion in a large pot over medium heat in oil of your choice (your choice would be awesome if it were Safflower). Add the turnips once you’ve finished peeling and cubing them. Ditto on the potatoes (they’re a bit softer, so they take less time to cook down). Once the onions are soft, add the veggie stock. Bring to a boil, then reduce heat and simmer covered until the potatoes and turnips are soft. Blend! If you’ve heeded past warnings, portents, and/or implorations, then you’ll use your immersion blender. Otherwise, do it the hard way and enjoy the $25 you’ve saved. I like to leave a bit of the potato/turnip intact, but you might like it smooth, like Barry White. Add the herbs and spices and you’re all set. That’s it! Easy!

 

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