Tonya’s Treats from the Conway Kitchen
Fuel Your Group with Turnip Soup!
Experimenting with different foods to create new dishes is something Wally and I really enjoy. Since most everything we eat is grown local at KYVfarm.com or BlackHogFarm.com, we eat whatever is fresh from the field each week. We don’t decide WHAT to eat; we decide HOW to eat whatever is fresh and local. When turnips showed up, it was time to cut’em up, spice’em up, cook’em up and eat’um up. Delicious and nutritious!
Ingredients
1 TB coconut oil
4 small turnips, cubed
1 small onion or several scallions, diced
3 celery stalks, chopped
3 carrots, chopped
1 tsp garlic powder
1 tsp coriander
1 tsp cumin
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp paprika
4 cups chicken stock
1 cup water
1 bay leaf
Dash of cayenne, to taste
Directions
Heat coconut oil and sauté turnips for 5 minutes. Add onions, carrots, and celery then sauté for 5 minutes more. Add garlic powder, coriander, cumin, nutmeg, pepper, paprika, and cayenne – stir to sauté 2 minutes more. Blend chicken stock, water, and bay leaf. Bring to simmer and cook for 10-15 minutes or until vegetables are as tender as you like. (Wally hates mushy veggies!) Remove bay leaf before serving.
Enjoy!
