1 tsp. olive oil1 small sweet potato, or equiv. amt. other root veggie, peeled & cut into 1” pieces 2 ½ c. chicken or veggie broth, homemade or canned 4 med. turnips, peeled & cut into 1” pieces 1¼ tsp. kosher salt Freshly ground pepper, to taste 3 Tbsp. milk or soy milk 1 tsp. fresh thyme

Preheat the oven to 400 degrees. Brush a baking sheet lightly with olive oil. Using a vegetable peeler, make long, thin strips from one turnip. Place the strips on the baking sheet & bake until crisp & partly browned, about 6 min. Set aside. Put remaining turnips & sweet potato or other root veggie in a med. saucepan. Add 2 cups of the broth & bring to a boil over med-high heat. Reduce to a simmer & cook until veggies are tender, about 15 min. Drain, reserving the liquid. Transfer the veggies & ¼ cup of broth to a food processor. Purée until smooth. Add reserved broth, salt, & pepper. Purée until smooth. Divide among soup bowls. Drizzle some milk in a circle over the soup. Sprinkle some turnip crisps & thyme leaves in the center of each circle. Serve immediately.

adapted from A Well Seasoned Appetite by Molly O’Neill