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.

Ingredients:

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

Optional Garnish:
Chives, chopped

Instructions:

1. Saute the diced onion in 1 tablespoon of coconut oil in a stock pot over medium heat until browned, about 5 minutes.
2. Add the turnips in the pot and continue to saute for another 5 minutes, allowing the turnips to brown slightly.
3. 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.
4. 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.
5. 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.
6. Pour the soup into bowls, garnish with the maple caramelized shallots and chives.

Makes 3 large bowls
Original Photo