Orange is in Vogue

A couple of weeks ago I hosted a lunch for some of my friends to celebrate fall and a birthday. There were three orange soups. But, none of them were the same. Although I love my Sweet Potato Leek Soup I made something new and it included a new veggie I had never used before: The Turnip. It was delicious and I'll make it again.

Turnip and Carrot Soup with Parmesan (Flat Belly Diet Book)
1 pound white turnips, peeled and quartered
4 large carrots, cut into chunks
2 large red or white new potatoes, quartered
1 large onion, chopped
5 garlic cloves, smashed
1 1/2 cups low sodium chicken broth
1 1/2 cups water
1 1/2 teaspoons chopped fresh thyme, or 1/2 tsp. dried
1 1/2 teaspoons chopped fresh sage, or 1/2 tsp. dried
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup 1% milk
1/2 cup (2 ounces) grated Parmesan cheese
1 cup pine nuts, toasted

1. In a large saucepan or dutch oven, combine the turnips, carrots, potatoes, onion, garlic, broth, water thyme, sage, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes, or until vegetables are very tender.

2. In batches blend, or with a hand wand puree the veggies until smooth. When all the soup has been pureed, stir in the milk. Cook over low heat just until heated through (do not boil). Remove from the heat and stir in the Parmesan. Ladle into bowls and top each with 2 Tablespoons of the pine nuts.

This makes 8 servings. 261 calories per serving, 9 g. protein 5g. fiber.

I left the Parmesan on the side and sprinkled it on top. It's good either way!!!!

Try it, you'll like it!