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Lemony Fennel, Baby Pink Turnip and Arugula Soup

Lemony Fennel, Baby Pink Turnip and Arugula Soup

(Week 1, 2021 Fall FoodBox)

This simple and refreshing soup brings a bit of brightness on a dreary fall day.

 

  • 2 tbsp olive oil
  • 1 leek, white part only, diced
  • 1 clove garlic, minced
  • 1 medium fennel bulb, diced
  • 3 baby pink turnips, diced
  • 1 medium Kennebec potato, peeled and diced
  • 3 cups chicken or vegetable stock
  • 1 cup packed arugula
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp lemon zest
  • Grated pink turnips, garnish
  • Yogurt, garnish 
  • Fennel fronds, garnish
  • Extra virgin olive oil, garnish

 

  1. In a medium saucepan, heat the olive oil over medium heat. Add the diced leek, garlic, and fennel. Add a pinch of salt and cook for 3 minutes or until soft and translucent. Do not brown them.
  2. Add the turnips, potato, and stock. Bring to a light simmer, cover the pot and cook for 15 minutes or until vegetables are tender. Add the arugula and cook for 1 more minute.
  3. Season with salt and pepper. Add the lemon zest. Puree the soup in a blender. You can strain it if you like or leave it a bit chunky.
  4. Garnish with grated pink turnips, yogurt, fennel fronds  and olive oil.