Roasted Root Soup

For some reason, turnips don’t get the love and attention they deserve. I blame it on the fact that, as a child, the only time I was served turnips was during the holidays as a boiled, bland and bitter-ish side dish. Maybe I’m the only one with said turnip taste memories. Maybe you’ve loved turnips all a long. If so, that’s great cause they’re awesome. But, if you’re just testing the waters with turnips, this recipe will be a define turnip turn on.

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Roasting this delicate little root really brings out the natural sweetness, but still lets a hint of its tart flavour come through. It makes a great pairing with sweet potato in this thick, creamy and savoury base. And roasting the turnips and tubers (sweet potatoes) in chunks gives a nice hit of flavour and feels more substantial than a fully pureed soup.

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Because this soup is loaded with veggies, it is inherently loaded with fibre. Turnip is actually quite high in vitamin C, which is a great antioxidant and immune booster. Adding the hemp seeds not only lends it self to a beautiful creamy texture, it also gives this soup a great hit of protein and Omega 3s which are fantastic for reducing inflammation, aiding in hormonal health and also giving you great skin and hair! Oh snap.

And we all know how much I love garlic and leeks, which are both high in sulfuric compounds to help to support good liver health and detoxification. Now, I like to add a lot of garlic to my recipes, but if that’s not your thang, just reduce the amount of cloves. Easy peasy.

Here we go!

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Roasted Root Soup
 
Use organic ingredients when possible
Serves: 6
Ingredients
  • - 2 tbsp coconut oil
  • - 3 -4 small turnips (ends trimmed, peeled and 1 inch cubed)
  • - 1-2 sweet potatoes (1 inch cubed)
  • - 1 tsp maple syrup
  • - 3 leeks (dark green tips removed, sliced)
  • - 1 head of garlic (10-12 cloves) roughly chopped
  • - 3 white potatoes (cubed)
  • - ½ c hemp seeds
  • - 1 tbsp of Dijon mustard
  • - 5 cups filtered water
  • - sea salt and pepper
Instructions
  1. Preheat oven to 375 F and line baking sheet with parchment paper
  2. In a big bowl, mix cubed turnips and sweet potatoes with 1 tbsp coconut oil, maple syrup and a few pinches of salt. Pour onto baking sheet into single layer evenly spaced.
  3. Bake for 25 minutes stirring at the half way mark to ensure even browning.
  4. Meanwhile, in large soup pot, heat remaining tbsp of coconut oil on med/high and add leeks, sautéing for 2-3 minutes
  5. Add chopped garlic, stir and cook for 1-2 minutes
  6. Add cubed white potatoes and water and bring to a boil.
  7. Once boiling, reduce heat to simmer, cover pot and cook until potatoes are tender (about 20 minutes)
  8. When potatoes are cooked, remove from heat (let cool slightly) add hemp seeds, mustard, ½ tsp salt and puree until creamy.
  9. Add baked turnips and sweet potato chunks to creamy soup mixture and stir to combine. Add extra salt and pepper to taste!
I served mine with sautéed greens and toasted pine nuts, but the sky is the limit in terms of topping. And, because it’s a hearty and chunky soup, it doesn’t even need toppings if that’s more your style.

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I hope you enjoy getting turned onto turnips!

You’re welcome.

KD

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