re: Soups: Winter edition (also super healthy edition)

Thought of another one:

Roasted Turnip Soup

Rub 4 large peeled turnips in a little canola oil, sprinkle with sea salt, then roast in the oven at 425 for 30-60 minutes. Once tender, cool and cube the turnips and set aside.

Saute 2 medium diced onions or leeks and 2 minced cloves of garlic in 2tbsp. oil or butter. Add a 4 cup box of chicken or vegetable broth and bring to a boil. Simmer about 10 minutes, then cool according to your food processor recommendations. You may have to process the soup in 2-3 batches. Pulse each batch several times until the soup is smooth.

Return the puree to the pan and add 1/4 to 1 cup of milk, cream, or evaporated skim milk.

Garnish with parsley.