Pomegranate Walnut Turnip Soup

We know what you may be thinking...odd pairing! Well don't knock it until you try it. This soup partners some unlikely ingredients to create a nice refreshing masterpiece.

 

INGREDIENTS

• 2 tablespoons olive oil
• ½ yellow onion, diced small
• 1 bunch baby fennel, diced small
• 2 ribs of celery, diced small
• Salt to taste
• 6 to 8 purple-top turnips, roughly chopped
• 7 sprigs thyme, de-stemmed
• 6 oz 2% milk
• Juice of one Meyer lemon
• ¼ pound walnuts, roughly chopped
• ½ pomegranate, seeded

DIRECTIONS

1. Heat the olive oil in a small pot. Add the onion, fennel, and celery and sweat until translucent. Then add turnips and thyme. Season with salt to taste.

2. When the turnips are tender, add 2 cups of water and bring it to a simmer. Add the cream and bring it back to a simmer. Add the lemon juice and blend the soup in a blender or food processor. Toast the walnuts in the oven or toaster oven.

3. Garnish with the walnuts and pomegranate seeds.

 

NUTRITION INFORMATION:

Serves 4; Per serving: 390 calories, 23mg carbohydrate, 13g fiber, 23g sugar, 21g fat, 6g saturated fat, 12g protein, 39% Vitamin A, 130% vitamin C