It's pouring outside and golden leaves are falling to the ground with each gust of wind. It's a gorgeous view, to be honest. A cold front is coming and it couldn't be any more of a beautiful process to watch. It's the type of weather that calls for a creamy soup with notes of winter spices, like this one. This soup is start to finish in under 30 minutes but it's flavors are rich as if it's been simmering for hours.
1 large onion
2 cups vegetable broth
1/2 cup plant-based milk, I used unsweetened vanilla almond because it's what I had on hand, but any plant-based (vanilla or not) will work.
Hefty pinch of ground cloves
1/4 heaping teaspoon ground cinnamon
1 tablespoon pure maple syrup
Chives, optional, for garnish
Slice the onion thin, then saute them in a stock pot with a little oil over medium heat until browned, about 5 minutes.
While the onions are sauteing, peel the turnips and cut into 1/2 cubes.
Place the turnips in the pot and continue to saute, for another 5 minutes, allowing the turnips to brown slightly.
Add in the vegetable broth and plant-based milk, bring to a boil and then reduce to a simmer, place a lid over top and simmer for 15 minutes.
Add in the spices before blending with an immersion blender (or carefully blending in a regular blender) until creamy. Taste and adjust for seasoning.
Place back in the pot and continue to simmer on low for a few minutes while you caramelize the shallots.
Thinly slice the shallots, then place in a small plan with a little oil and saute until they become translucent. Add in the maple syrup and continue to saute for another minute or as until they become caramelized.
Pour the soup into bowls, garnish with the maple caramelized shallots and chives.
Makes 3 large bowls. Recipe inspired by Palate/Palette/Plate
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