Double Up on Turnip and Apple Soup

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

My daughter often expresses her displeasure that we are an "ingredient" household, not a "food" household. Despite my best efforts to always have her helping in the kitchen as she was growing up, she still has a fondness for convenience (read, unhealthy) foods. For someone who rambles on and on about wanting a huge garden of her own, it doesn't make sense to me lol. I get it. We're all so busy these days. Both parents working, kids bogged down with school and extracurricular activities, everyone trying to stay on top of the rat race. Grabbing a bag of chicken nuggets or pizza rolls from the freezer or a can of soup from the cupboard is a way to get bellies filled quickly, but usually these foods are subpar tasting to their homemade counterparts and will negatively impact health in the long run. Because of this, I've become a huge fan of making meals in bulk quantities. In the summer months Jason will smoke pork belly in large quantities to eat plain or for pulled pork sandwiches, and in the winter, I like to double my soup and stew recipes for a quick reheat meal that's filling and nourishing to the body. After a nice little warm spell here in the Midwest, we're back to sleet and gloom, so it's been the perfect time to batch make soup. In addition to chili and beef stew, I used the rest of the turnips I had left over from last week's Golden Blossom Honey post to make their Turnip and Apple Soup this week.     

 

 

Soup is one of those foods that I have never liked from a can. Maybe it's all of the sodium or maybe it's all of the preservatives, but when it comes to soup, only homemade will do for me. With just a teensy bit of effort, it's one of those dishes that you can make in bulk and freeze for quick and easy meal ideas for the days when frozen fish sticks are the only other option you have to get everyone fed after a long, exhausting day. This recipe is relatively fast to get on the table without a lot of cook time. If you invest in a decent veggie chopper, half the battle of prep here is already won. Turnips don't have a lot of flavor, I think, but the apples and honey are the stars of the show in this recipe. However, the turnips tone down the sweetness and balance everything out beautifully. I personally prefer a chunky soup, so the next time I make this I'll puree only half of the mixture. This round I added croutons and chopped green onion stems which added a fantastic texture to the soup. But if smooth soup is your thing, absolutely don't change a thing here. Jason, who is a meat and potatoes man through and through, even went back for a second helping. I was glad that I doubled the recipe because we'll still get another meal out of this batch even with him inevitably going back for seconds again next time. 

Ingredients

3/4 cup onion, finely chopped
2 Tablespoons butter
2 apples, peeled, cored and chopped
6 medium white turnips, peeled and chopped
4 cups chicken broth
1/2 cup half & half
3 Tablespoons GOLDEN BLOSSOM HONEY
salt and pepper to taste

 

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What are some of your favorite dishes to bulk cook and freeze for later?