I bought some lovely turnips from the framers market and I found this recipe on Eating Well.
The soup kind of taste like potato and leek - but healthier!
Creamy Turnip Soup
Serves 3 for main and 6 for starter
Per serving: 110 calories
4 medium turnips (about 1 1/2 pounds), peeled and chopped
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 medium onion, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon salt plus a pinch, divided
1/4 teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth
Heat 1 tablespoon oil and butter in a large saucepan over medium heat.
Add onion and cook, stirring, until beginning to brown, about 5 minutes.
Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine.
Cover and cook, stirring once or twice, for 10 minutes.
Add broth, increase heat to high and bring to a boil.
Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.)
Serve with crusty bread.