It’s pouring outside and golden leaves of Florida’s winter are falling to the ground with each gust of wind. It’s a gorgeous view. A cold front is coming and it couldn’t be any more of a beautiful process to watch. It’s the type of weather that calls for a creamy soup with notes of winter spices. This soup is start to finish in under 30 minutes but it’s flavors are rich as if it’s been simmering for hours.
1 tablespoon + 1 teaspoon coconut oil
1 large onion, diced
4 turnips, peeled and diced into 1/2 inch cubes
2 cups vegetable broth
1/2 cup unsweetened plant-based milk
2-3 shallots, sliced thinly
1 tablespoon pure maple syrup
Hefty pinch of ground cloves
1/4 heaping teaspoon ground cinnamon
- Saute the diced onion in 1 tablespoon of coconut oil in a stock pot over medium heat until browned, about 5 minutes.
- Add the turnips in the pot and continue to saute for another 5 minutes, allowing the turnips to brown slightly.
- Add in the vegetable broth and plant-based milk, bring to a boil and then reduce to a simmer, place a lid over top and simmer for 15 minutes.
- Meanwhile, in a small pan saute the shallots in a teaspoon of coconut oil until they become translucent. Then add in the maple syrup and continue to saute for another few minutes until they become caramelized.
- Add the spices into the stock pot before blending with an immersion blender (or carefully blending in a regular blender) until creamy. Taste and adjust for seasoning.
- Pour the soup into bowls, garnish with the maple caramelized shallots and chives.
Makes 3 large bowls