• Liz Talley - Urban Graze

Creamy Rosemary Turnip and Rice Soup

This is a very thick and creamy soup– my husband loves it.

½ c. dry rice

1 Tbsp. olive oil

¼ c. minced onion

1 small clove garlic, minced or pressed

Salt and pepper

5 cups chicken or vegetable broth (+may need a little more)

1½ c. ¼” diced turnips

1½ tsp. dried rosemary, crushed

Parmesan cheese, optional

Grind the rice in a spice mill or small food processor for 10-15 seconds or until the rice is in tiny pieces and set aside.

In a soup pot, saute the onion and garlic in the olive oil for a couple of minutes, until soft and aromatic. Season with salt and pepper, add the broth and rice, and low simmer for 5 minutes. Add the turnips and rosemary, and continue cooking on low simmer for another 20 minutes, or until turnips are tender. If soup gets too thick add a little more broth or water.

Taste, season, and serve with a sprinkle of parmesan if desired.

Recipe created or adapted by Liz Talley, Urban Graze

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