Cream of White Vegetables Soup

By mrspolanco77

Ingredients

• 2 T canola oil
• 1 1/2 lbs white onions chopped
• 3 large potatoes diced, peeled
• 2-3 cloves garlic, minced
• 1 1/2 lb white turnip, peeled, diced, divided
• salt and white pepper to taste
• 1/4 to 1/2 cup low fat milk.
• Garnish
• 1 tsp canola oil
• 2 T water
• 1 large red bell pepper, finely diced
• 1/2 cup frozen green peas, thawed
• 3 scallions sliced
• 1/4 cup chopped fresh parsley

Details

Servings 8

Preparation

Step 1

Heat oil in a soup pot. Add the onions and saute over medium heat, covered, stirring occasionally, about 15 minutes, or until limp. Add the potatoes, garlic and turnip, reserving and setting aside 1 cup of turnip dice. Add enough water so that the vegetables are not quite covered. Bring to a simmer, then simmer gently until vegetables are tender, about 35-40 minutes.

Transfer vegetables to a food processor and puree until very smooth. Transfer back to the soup pot; stir in enough mile to achieve a thick but fluid consistency. Reheat very gently while preparing garnish.

For the garnish, heat the oil and water slowly in a medium sized skillet. Add the bell pepper dice along with turnip dice. Cover and sweat over medium heat until crisp tender, about 7 minutes.

Add the peas, scallions and parsley, and steam, covered about 5 minutes more. Add a bit more water if skillet gets dry.

Ladle soup in bowls and divide garnish.

3 g fat, 139 calories