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.