Vegan Rosemary Potato Turnip Soup

By Kathy_Hester

Creamy low cal potato soup with the goodness of some turnip throw in! gluten-free, soy-free

Ingredients

• 2 cups turnips, peeled and chopped
• 4 cups potatoes, peeled and chopped
• 4 cups water
• 1 tablespoon vegan chick’n bouillon
• 1 sprigs rosemary, 2 to 3 inch or 1/2 teaspoon ground
• salt and pepper to taste
• 1/2 to 1 cup unsweetened non-dairy milk, optional

Details

Servings 4
Preparation time 15mins
Cooking time 680mins

Preparation

Step 1

Add the turnips, potatoes, water, bouillon and rosemary spring to a large stockpot and heat on high heat until it is just starting to boil. Then turn the heat down to low and cover. Simmer until the potato and turnip is mashed with a fork easily.

Remove rosemary sprig and discard. Puree using an immersion blender. If you want a thinner soup add the non-dairy milk and blend it in also. Add salt and pepper to taste. Serve with a swirl of Greens Pesto on top.