Creamy Turnip Soup -Non Dairy

I have not a clue where I got this recipe from, I had this jotted down on a recipe card and have been making it for a while. It is nice and creamy and perfect for a cold rainy day.

INGREDIENTS

1 onion, chopped

3 cloves garlic, pressed

2 tablespoons plus 1/2 teaspoon olive oil, separated

1/2 cup white wine

3 pounds cubed turnip

4 cups GF chicken broth

1 potato diced

1 cup coconut milk

1 cup fresh chopped spinach

Fresh ground pepper, to taste

Salt, to taste

DIRECTIONS

Bring 2 tablespoons olive oil to medium-high heat in a Dutch oven or heavy bottomed pot.

Add the onion and cook until just tender; add garlic and cook for another minute.

Pour in the wine and bring to a boil, simmer until reduced by half.

Add the turnip, potato and broth and bring to a boil.

Reduce heat and simmer uncovered, until vegetables are cooked, about 30 minutes, depending on how big the pieces are.

Puree with an immersion blender, or in batches in a blender.

Stir in coconut milk and heat through.

Pour into bowls and season with salt and pepper to taste.

Garnish the soup with the spinach.

Enjoy!

 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.