Ingredients
- 1 yellow onion (chopped)
- 3 cloves garlic (pressed)
- 2 tablespoons oil (olive oil)
- 1/2 cup white wine
- 3 pounds turnips (diced)
- 1 potato (diced)
- 4 cups chicken broth
- 1 cup coconut milk (canned)
- 2 cups fresh chopped spinach
- Fresh ground pepper to taste
- Salt to taste
How to Make
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Step 1: Bring the olive oil to medium-high heat in a Dutch oven or heavy bottomed pot.
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Step 2: Add the onion and cook until just tender; add garlic and cook for another minute.
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Step 3: Pour in the wine and bring to a boil, simmer until reduced by half.
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Step 4: Add the turnip, potato and broth and bring to a boil.
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Step 5: Reduce heat and simmer uncovered, until vegetables are cooked, about 30 minutes, depending on how big the pieces are.
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Step 6: Puree with an immersion blender, or in batches in a blender.
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Step 7: Stir in coconut milk and heat through.
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Step 8: Pour into bowls and season with salt and pepper to taste.
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Step 9: Garnish the soup with the spinach.
We hope you enjoy this recipe!
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