Created by QueenBea on March 26, 2014
Step 1: Bring the olive oil to medium-high heat in a Dutch oven or heavy bottomed pot.
Step 2: Add the onion and cook until just tender; add garlic and cook for another minute.
Step 3: Pour in the wine and bring to a boil, simmer until reduced by half.
Step 4: Add the turnip, potato and broth and bring to a boil.
Step 5: Reduce heat and simmer uncovered, until vegetables are cooked, about 30 minutes, depending on how big the pieces are.
Step 6: Puree with an immersion blender, or in batches in a blender.
Step 7: Stir in coconut milk and heat through.
Step 8: Pour into bowls and season with salt and pepper to taste.
Step 9: Garnish the soup with the spinach.