A super-smooth, pale puree with a colorful garnish, this soup exudes both comfort and elegance. If you can, use the big, pure white onions that are abundant in the fall.
Recipe information
Yield
8 servings
Ingredients
Garnish
Preparation
Step 1
Heat the oil in a soup pot. Add the onions and sauté over medium heat, covered, stirring occasionally, about 15 minutes, or until golden.
Step 2
Set aside 1 cup of the turnip dice. Add the remaining turnips to the soup pot, followed by the potatoes and garlic. Add enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 30 to 40 minutes.
Step 3
Transfer the vegetables to a food processor or blender with a slotted spoon and puree in batches until very smooth, then transfer back to the soup pot. Or insert an immersion blender into the pot and process until very smooth.
Step 4
Stir in enough rice milk to give the soup a thick but fluid consistency. Stir in the creamer, then season with salt and pepper. Reheat very gently while preparing the garnish.
Step 5
For the garnish, heat the oil in a medium-sized skillet. Add the bell pepper, reserved turnip dice, and about 2 tablespoons water. Cover and “sweat” over medium heat until tender-crisp, about 7 minutes. Add the peas, scallions, and parsley, and cook, covered, about 5 minutes longer, adding a bit more water if needed to keep the skillet moist.
Step 6
Ladle the soup into bowls and divide the garnish among them, placing some in the center of each bowl of soup.
Nutrition Information
Step 7
Per serving:
Step 8
Calories: 170
Step 9
Total fat: 5g
Step 10
Protein: 4g
Step 11
Fiber: 5g
Step 12
Carbohydrate: 29g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 84mg
