Besides being low in calories, turnips have a number of nutritional benefits including fiber, calcium, and magnesium and these nutrients are often lacking in the American Diet. The turnips and curry give a nice twist to a warm potato soup.
1 Tablespoon of olive oil 1 onion, diced 1 1/2 pounds turnips, peeled 1 medium potato 1 Granny smith apple, peeled
2 cups of chicken broth 3/4 teaspoon Kosher salt 1 teaspoon curry powder 1/3 cup light cream
1. Cook the diced onions in the oil over medium heat until the onions are tender. 2. Meanwhile dice the turnips, potato and apple into 1" cubes 3. Add all ingredients except cream to the saucepan. Bring to a boil, reduce heat to simmer and cook covered 12-14 minutes or until all the vegetables are very tender. 4. When all the vegetables are tender, blend until smooth. 5. Stir in cream and heat through for 2-3 minutes. 6. Garnish the soup with herbs, croutons, or toasted nuts as desired.