Ingredients

• 800 g turnips
• 1 piece onion
• 2 piece carrots
• 2 piece potatoes
• 3 tbsp olive oil
• 1500 ml vegetable broth
• 2 tbsp lemon juice
• 1 bunch fresh dill
• 1 tsp salt
• 1 tsp black pepper
• 2 clove garlic

Instructions

1. Prepare vegetables

   Peel and dice the turnips into 2cm cubes, removing any woody parts. Dice the onion finely, chop carrots into rounds, and cube the potatoes. Mince the garlic cloves. Keep vegetables separate as cooking times vary. Do not cut vegetables too small or they will break apart completely during cooking.

2. Sauté aromatics

   Heat olive oil in a large pot over medium heat for 1-2 minutes until shimmering. Add diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown or it will become bitter.

3. Add root vegetables

   Add turnips, carrots, and potatoes to the pot. Stir over medium heat for 3-4 minutes to coat with oil and aromatics. The vegetables should glisten and smell aromatic. Do not skip this step as it develops deeper flavors.

4. Simmer soup

   Pour in vegetable broth and bring to a boil over high heat. Reduce to medium-low heat and simmer covered for 25-30 minutes until turnips are fork-tender and easily pierced. The liquid should bubble gently. Do not boil vigorously or vegetables will break apart too much.

5. Season and blend

   Using an immersion blender, pulse the soup 3-4 times to partially blend, leaving some chunky texture. Season with salt, pepper, and lemon juice. Taste and adjust seasoning over low heat for 2-3 minutes. Do not over-blend or the soup will become too smooth.

6. Finish with herbs

   Remove from heat and stir in chopped fresh dill, reserving some for garnish. Let stand for 2-3 minutes to allow flavors to meld. The herbs should be bright green and aromatic. Do not add herbs while still cooking or they will lose their vibrant color.

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