Māla‘ai Creamy Turnip Soup

Ingredients

• 10-12 Turnips, peeled and cubed

• 2 Potatoes, peeled and cubed-

• 1 Onion, peeled and cubed

• 3 cloves of garlic, cut in halves

• 1 Green Apple, peeled and cubed

• One handful of fresh herbs each Parsley, Sage, Rosemary and Thyme, roughly chopped-

• 4 Tbsp Salted Butter

• 3 Tbsp Olive Oil

• 1 tsp. White Pepper, ground

• 1 Tbsp Black Pepper, ground

• Salt to taste

• 1/2 C. Heavy Cream

• 2 Quarts Organic Vegetable Stock

Instructions

In large stock pot on medium, heat butter and oil together until butter is fully melted. Add in garlic, onions, herbs and black pepper. Stir together coating in butter and oil, cook until fragrant and slight browning on the garlic. Then toss in potatoes and cook to about half tender. Then toss in turnips and apple, cook until all is about half tender. Turn heat up to high and stir. Once pot is hot, pour in vegetable stock and reduce to simmer. Let pot simmer for about 1 hour, or until ingredients are soft. Remove from heat and puree till smooth. Pour back into pot and add heavy cream. Add salt to taste, and simmer on low. The mixture may be a little thick, at this point thin with water 1/2c at a time. Once creamy soup texture is achieved, serve hot with a sprinkle of parmesan cheese, a drizzle of olive oil, and fresh toasted bread!