Vegetarian Turnip Soup

By Parisa Z. Ambwani, Resident since 1983

Serves 4 Preheat oven to 275-degree F.

• 1 large onion, chopped

• 1 red bell pepper, peeled, chopped

• 1 young turnip, peeled, chopped

• 1½ cup cabbage, chopped

• ½ cup extra virgin olive oil, divided

• 1 celery stalk, chopped

• 2 medium potatoes, peeled, diced

• 2 tablespoons flour

• 3 cups water

• 1 teaspoon sea salt OR to taste

• ¼ teaspoon black pepper, freshly ground

• 1 cup white wine

• 1 cup Chinese parsley, cleaned, chopped

Garnish: A few sprigs Chinese parsley and one red radish, grated

In a large (4 qt.) oven proof stock pot, stir-fry onion, bell pepper, turnip, cabbage in 6 tablespoons heated olive oil on stove top for a few minutes. Add celery and potatoes, stir a few times.

In a medium saucepan over low heat, stir flour into 2 tablespoons heated olive oil, gradually add water from the corner of saucepan. Stir to make a smooth sauce. Add this sauce gradually to stock pot containing vegetables while stirring constantly. Add salt and pepper. Cover the stock pot and simmer over low heat until vegetables are tender. Gradually add wine and Chinese parsley, stir, and bring to a simmer.

Transfer a partially covered stock pot into oven and cook for 60 minutes. Remove from oven and let soup cool slightly. Blend soup mixture in blender for 30 seconds, and garnish with parsley and radish.

About Parisa Z. Ambwani: Parisa, a native of Persia who moved to Blackhawk in 1983, has a BA in Fine Arts. Deeply influenced by her mother’s cooking, she has spent three decades writing cookbooks and pairing food with her poetry, philosophy, herbs and spices, and herbal teas. Parisa’s unique cookbooks are known for their merging of useful culinary information with a clear understanding of the relationship with other human beings and with the universe. She has followed this recipe to write and photograph seven books and over 1000 recipes that weave her beliefs into caring words on how to live life to the fullest. Learn more by visiting her website, enlightenedrecipes.com.

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