This gorgeous orange turnip and sweet potato soup blends the peppery goodness of turnip and rutabaga with the sweet rich taste of sweet potatoes. Don’t be scared to eat your rutabaga, make this turnip sweet... potato soup and give these much-maligned, cancer-protective veggies a chance. You won’t regret it.
Heat olive oil in a large heavy-bottomed pot over medium-low heat. Add onions, garlic and sage and cook until the onions begin to turn translucent, about 5-8 minutes.
Add the turnips, rutabaga, sweet potato, salt and pepper. Sweat the vegetables for 10 minutes, stirring occasionally.
Add the water or stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until all the vegetables are tender.
Puree until smooth, then return to the pot and stir in freshly grated nutmeg. Heat through, taste for seasoning and serve.
Chef Tips
If you can’t find sweet white turnips, you can make this soup with just rutabaga and sweet potato. The ratio should be approximately 1 measure of rutabaga to 2 of sweet potato.
Also, if you cant find fresh sage, don’t substitute dried. Use 1 teaspoon of dried rosemary instead.
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