Cream of Turnip Soup

• 2 Tbs. olive oil
• 2 lb. fresh baby turnips, peeled and diced
• 1 small onion, diced (1 cup)
• 2 bay leaves
• 1/4 cup soy creamer, optional
• 1/4 cup celery leaves, sliced into fine strips

1. Heat oil in large saucepan over medium heat.
2. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally.
3. Add bay leaves and 3 cups water, and season with salt and pepper, if desired.
4. Bring to a boil, then reduce heat to medium-low.
5. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
6. Remove from heat, and remove bay leaves.
7. Add soy creamer, if using.
8. Use blender or food processor to puree ingredients until smooth.
9. Season with salt and pepper, if desired, and stir in celery leaves just before serving.

olive oil, fresh baby turnips, onion, bay leaves, soy creamer, celery

Taken from www.vegetariantimes.com/recipe/cream-of-turnip-soup/ (may not work)