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1
Heat the oil in a soup pot.
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2
Add the onions and saute over medium heat, covered, stirring occasionally, about 15 minutes, or until golden.
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3
Set aside 1 cup of the turnip dice.
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4
Add the remaining turnips to the soup pot, followed by the potatoes and garlic.
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5
Add enough water to cover all but about 1/2 inch of the vegetables.
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6
Bring to a rapid simmer, then lower the heat.
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7
Cover and simmer gently until the vegetables are tender, about 30 to 40 minutes.
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8
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.
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9
Or insert an immersion blender into the pot and process until very smooth.
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10
Stir in enough rice milk to give the soup a thick but fluid consistency.
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11
Stir in the creamer, then season with salt and pepper.
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12
Reheat very gently while preparing the garnish.
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13
For the garnish, heat the oil in a medium-sized skillet.
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14
Add the bell pepper, reserved turnip dice, and about 2 tablespoons water.
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15
Cover and sweat over medium heat until tender-crisp, about 7 minutes.
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16
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.
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17
Ladle the soup into bowls and divide the garnish among them, placing some in the center of each bowl of soup.
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18
Per serving:
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19
Calories: 170
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20
Total fat: 5g
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21
Protein: 4g
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22
Fiber: 5g
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23
Carbohydrate: 29g
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24
Cholesterol: 0mg
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25
Sodium: 84mg
