Rustic Turnip Soup

Last weekend I picked up some root vegetables and decided to use them in a turnip soup that I could eat during the week.  As the weather cools off more and more, I get in the mood for warm soup.  Turnips can be bitter so the carrots and parsnip bring some balance. This soup is earthy, filling, and really hits the spot.

Ingredients:
2 Tbsp margarine ( I like Earth Balance)
1 clove garlic
3 turnips
1 parsnip
2 carrots
2 leeks
2 potatoes
pinch of rubbed thyme
pinch of nutmeg
1/2 cup plain unsweetened soy milk
6 cups vegetable broth
salt and pepper to taste

Directions:

Melt the margarine in a deep soup pot.  Mince the clove of garlic and add it to the pot.  Clean, peel and chop all the veggies into bite size pieces.  Add the veggies to the pot to heat for about 5 minutes.  Add the thyme and nutmeg and give it a stir.  Next add the vegetable broth.  Bring to a boil, reduce the heat to low and let simmer for 25-30 minutes.

Once the veggies are soft add the soy milk and use a potato masher to smash some of the veggies right in the pot.  This will give your soup a rustic feel, with the smashed veggies thickening the broth and some chunks still left for texture.

Add salt and pepper to taste.

For 8 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 352 g

Amount Per Serving

Calories 151 Calories from Fat 46

% Daily Value*

Total Fat 5.1g 8%

Saturated Fat 0.8g 4%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 666mg 28%

Total Carbohydrates 20.7g 7%

Dietary Fiber 3.7g 15%

Sugars 6.4g

Protein 5.6g

Vitamin A 61% • Vitamin C 45% Calcium 5% • Iron 8%

Nutrition Grade A

* Based on a 2000 calorie diet