Vegan Creamy Cold Season Soup | Carrots, Turnips, Potatoes

Creamy Cold Season Soup Recipe

Ingredients

• 2 Tbs extra virgin olive oil
• 1 small scallion or yellow onion diced
• 1 clove of garlic chopped
• 4 turnips, peeled and roughly chopped
• 5 carrots, peeled and sliced
• 4 ribs celery, sliced
• 1 lb yellow potatoes, peeled and roughly chopped
• salt and pepper
• 4 cups of Vegetable Stock
• 3 cups water
• 1-2 turkish bay leaf

Instructions

1. Heat oil in a large stock pot over med-high heat. Add turnips, carrots and celery. Season with salt and pepper and saute continuously stirring. (about 10 minutes)
2. Add potatoes, broth, and water. Bring to a boil, then reduce heat to a simmer and cook, covered, until the vegetables are soft, about 40 minutes.
3. Puree soup in high-speed blender until velvety smooth. (Use Caution when pureeing hot liquids, only fill the blender halfway, and cover tightly and be careful of steam that escapes)
4. Serve in favorite soup bowl - garnish with chives