Cream of White Vegetables

Preparation

1. Step 1

   Heat the oil in a soup pot. Add the onions and sauté over medium heat, covered, stirring occasionally, about 15 minutes, or until golden.

   Step 2

   Set aside 1 cup of the turnip dice. Add the remaining turnips to the soup pot, followed by the potatoes and garlic. Add enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 30 to 40 minutes.

   Step 3

   Transfer the vegetables to a food processor or blender with a slotted spoon and puree in batches until very smooth, then transfer back to the soup pot. Or insert an immersion blender into the pot and process until very smooth.

   Step 4

   Stir in enough rice milk to give the soup a thick but fluid consistency. Stir in the creamer, then season with salt and pepper. Reheat very gently while preparing the garnish.

   Step 5

   For the garnish, heat the oil in a medium-sized skillet. Add the bell pepper, reserved turnip dice, and about 2 tablespoons water. Cover and “sweat” over medium heat until tender-crisp, about 7 minutes. Add the peas, scallions, and parsley, and cook, covered, about 5 minutes longer, adding a bit more water if needed to keep the skillet moist.

   Step 6

   Ladle the soup into bowls and divide the garnish among them, placing some in the center of each bowl of soup.

2. Nutrition Information

   Step 7

   Per serving:

   Step 8

   Calories: 170

   Step 9

   Total fat: 5g

   Step 10

   Protein: 4g

   Step 11

   Fiber: 5g

   Step 12

   Carbohydrate: 29g

   Step 13

   Cholesterol: 0mg

   Step 14

   Sodium: 84mg