creamy roasted turnip soup

for thanksgiving, i bought a turnip that was larger than my head. maybe you can’t tell, but i REALLY like turnip. i cooked the whole thing for thanksgiving but now we’ve gotten to the point where all our other leftovers are finished, but there is still a big bowl of turnip. what to do?

well, i’ve never made turnip into soup before, but matt likes thick, creamy soups so i thought it would make sense. this soup is fairly mild but very tasty and a little bit sweet. i topped it with roasted red pepper and oregano pesto for an extra kick.

i chose the spices because they are things i would use in stuffing, and i wanted it to still be thanksgivingy.

ingredients:

2 T butter (or oil)
2 T garlic
1 t parsley
1 t thyme
1/2 t sage
1/2 large or 1 small onion
3 c cooked turnip
1 c water/stock (i used vegetarian chicken stock)
1 1/2 c milk (i used almond, original unsweetened)

to make:

chop onion, cook on med with butter until it starts to be see-through.

add garlic and stir until it begins to brown.

next add water/stock and turn up the heat a bit. boil until the onion is nice and soft - about 3 minutes.

add turnip and milk, and blend with an immersion blender until creamy and smooth. then add spices, and stir until they are well mixed.

heat to desired temperature and serve with a spoonful of roasted red pepper and oregano pesto on top.