Carrot, Turnip and Maple Soup
This sweet soup is a perfect addition to your holiday’s. Our yellow turnip, or “rutabaga” as they are officially known, are still in full swing at our market this time of year. Drop by 173 Brookfield Rd to pick up your local vegetables today!
Ingredients:
2 Medium Turnip, Chopped
5 Large Carrots, Chopped
1 Large Spanish Onion, Diced
3 TBSP Olive Oil
1 TBSP Garlic, Minced
3 TBSP Maple Butter
4 Cups Vegetable Stock
1/4 Cup Maple Syrup
Salt and Pepper, To Taste
Directions:
Preheat oven to 350.
Wash and peel turnip and carrot. Dice into medium chunks and place on a baking sheet. Add the garlic and onion to the baking sheet, then drizzle with olive oil.
Bake for 30 minutes. Remove from oven and add 1 cup of vegetable stock to the pan. Drizzle the maple butter over the vegetables. Return to oven and cook for another 30 minutes.
In a large boiler, bring the rest of the stock to a boil.
Remove the vegetables from the oven, and carefully add them to the pot. Let boil for 20 minutes, covered on medium heat.
Take the pot off direct heat and add the maple syrup, salt and pepper to the pot. Let cool for 10 minutes uncovered.
Using an immersion blender, blend the vegetables until they are smooth. You may need to add a little water to your soup depending on the consistency you prefer.
Enjoy.
