Dottie Singer’s hearty sweet potato turnip soup recipe, which originates from one of her local farmers, allows each root vegetable to work on its own without the need for heavy-handed spicing or intense cooking methods. All they require is a quick boil, followed by a simmer to meld the flavors. “The spiciness of the turnip adds a little zip to the sweet potato and then the sweet potato calms the turnip,” Singer explains. “Sort of like the salt and pepper thing — they’re totally opposite, but they are so good together.”

Savory Sweet Potato Turnip Soup | Makes 4 servings
Recipe courtesy of Stockport Mill Inn

INGREDIENTS
1 tablespoon vegetable oil
4 large garlic cloves
1 medium onion
1 large sweet potato
1 small turnip
2 small white potatoes
32 ounces chicken broth
Salt and pepper
1/2 cup milk

DIRECTIONS
Heat oil in a large saute pan over medium heat. Chop onion and finely chop garlic, then add to saute pan. Cook until onion is translucent, being careful not to burn the garlic. Remove from heat. Chop sweet potato, turnip and white potato into 1/2-inch cubes. Place in large stockpot with the garlic and onion and cover with broth (just enough to cover the vegetables). Season with salt and pepper. Bring to a boil then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft/easily pierced with a knife. Remove soup from heat and blend with a hand blender until thick and creamy. Pour in the milk and blend for a few more minutes. Serve immediately.