Homegrown Co-op

Roasted Turnip and Greens Soup

2 bunches turnips with greens

3 medium shallots/onions/leeks and cut into 1/2 inch pieces

2 tsp olive oil

3 cloves of garlic, minced

salt

6 cups stock

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1. Preheat oven to 400 degrees.

2. Separate the tops from turnips. Toss cut turnips and shallots in olive oil and salt. Spread them on a baking dish and roast for an hour. Stir, don’t burn!

3. Chop green to bite-size. Cook in pan with olive oil and garlic on medium heat. When tender, add stock and simmer.

4. When roasting turnips are soft, place in the stock & greens. Bring to a boil, then simmer for 5 minutes. Add spice (rosemary, pepper) to taste.

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