In a medium pot, combine olive oil and onions and cook over medium heat until the onion is translucent and tender about 5-7 minutes. Add the garlic and cook until fragrant.
While the onions are cooking, peel and cut the turnips, potato, and apple, and cut them into 1-inch cubes.
Add all the ingredients to the pot, EXCEPT for the half-n-half, and bring to a boil over medium-high heat. Then reduce the heat and simmer for at least 15 minutes or until all vegetables are tender.
Use a immersion blender to blend the soup until it’s smooth. Alternatively, use a regular blender and blend the soup in batches before returning it to the pot.
Stir in half-n-half and heat through for 3-5 minutes.
Serve the soup hot with a drizzle of half-n-half and fresh parsley for garnish with warm crusty bread or croutons if desired.
Notes
Make sure you cut the turnips, apples, and potatoes all the same size to ensure they are tender at about the same time.
If blending the soup using a regular blender, DO NOT seal the blender tightly. The steam can build up and cause the blender to burst. Remove the feeder cap and place a towel loosely over the hole to allow the steam to escape while blending the soup.
If the soup is too thick, add more broth or water to help thin it up. If the soup is too thin, simmer a little longer with the lid off.
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