Turnip Soup

You say you haven't heard of this, much less tried it? It is basic, good roasted vegetable soup that is wonderful served with a dollop of sour cream. I had a lonely turnip in the fridge, and many other wonderful vegetables - so I thought "why not".















Turnip Soup

Ingredients:

• 1/2 medium turnip (or rutabaga), cubed
• 1 medium yellow or orange bell pepper, seeded and quartered
• 2 medium onions, peeled and quartered
• 2 stalks celery, cut into strips
• 2 medium carrots, peeled and cut into strips

Arrange the vegetables in a single layer on a cookie sheet and drizzle the vegetables with herb infused olive oil. Roast vegetables in a hot oven (410 degrees) for about 1/2 hour.

Add the roasted vegetables to the following to a large soup pot:

• 4-6 cups chicken broth
• 4 cups water
• fresh ground pepper
• 1 tsp Berber spice mix
• 1 Tbsp sugar
• 1 tsp turmeric
  
• 1 tsp fresh lemon zest

• 1/2 cup lentils to be added after soup is pureed.

Cook for about 1/2 hour, or until vegetables are tender. Puree soup with a hand blender. Add 1/2 cup lentils and cook the soup until lentils are tender...about 1/2 hour more. Serve with sour cream dollop.

This soup is wonderful when the weather is miserable and the days are short.