Creamed Turnip Soup - Fat Free

This recipe was adapated from Susan Voisin's excellent blog, Fat Free Vegan Kitchen. The sole differences lie in the number of turnips and method of blending. The original recipes call for four Turnips and only two are used in this recipe. This version results in a very thick puree using a standard Blender. She uses a hand blender and appears to get a much thinner soup with even more Turnips. 

This will make about two large bowls of soup with a rich but subtle flavor. 

Ingredients:

2 Large Turnips, peeled and diced

3/4 to 1 cup, Plain, Fat Free Soy milk

2 Bay Leaves

2 Whole Cloves

2 Black Peppercorns

1 Tablespoon Cornstarch

Ground Black Pepper and Salt to taste


Directions:

1. Steam or Boil he Turnips until soft (about 30 minutes).

2. Heat the Soymilk with the Bay Leaf, Cloves and Peppercorns in a small saucepan for a minute or so then set aside.

3. When the Turnips are soft, let them cool until you can handle them.

4. Remove the Bay Leaf, Peppercorns and Cloves from the Soymilk.

5. Suspend Cornstarch in 2 tablespoons of cold water. Then add this to the soy milk, stir and heat gently until thick.

6. Puree (or mash) the Turnips. Add the Soymilk and mix until desired consistency.