Creamy Turnip Soup -Dairy Free
March 26, 2014
Categories: Dinner, Lunch, Main Dish, Side Dishes, Soups/Stews, Vegetables, Onions, Potatoes, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Make it from scratch, Turnips more
"This is a great tasting soup I enjoy on a cold wintery day. If gluten intolerant make sure you are using gluten free broth."
- Serving Size: 1 (813.3 g)
- Calories 401.5
- Total Fat - 22 g
- Saturated Fat - 13.7 g
- Cholesterol - 0 mg
- Sodium - 1187.3 mg
- Total Carbohydrate - 46.7 g
- Dietary Fiber - 10.5 g
- Sugars - 17.8 g
- Protein - 8.5 g
- Calcium - 161.8 mg
- Iron - 3.7 mg
- Vitamin C - 99.3 mg
- Thiamin - 0.3 mg
Bring the olive oil to medium-high heat in a Dutch oven or heavy bottomed pot.
Add the onion and cook until just tender; add garlic and cook for another minute.
Pour in the wine and bring to a boil, simmer until reduced by half.
Add the turnip, potato and broth and bring to a boil.
Reduce heat and simmer uncovered, until vegetables are cooked, about 30 minutes, depending on how big the pieces are.
Puree with an immersion blender, or in batches in a blender.
Stir in coconut milk and heat through.
Pour into bowls and season with salt and pepper to taste.
Garnish the soup with the spinach.
Tips & Variations
No special items needed.