A few weeks ago my mother-in-law called me to say that her trusty decades-old blender had stopped working that morning. It just conked out while making a smoothie! I offered my condolences because the blender had been a staple in MIL and FIL’s kitchen for some time. However, as MIL noted, all was not lost, because the Vitamix blender that she had her eye on had just gone on sale! She wanted to purchase the new appliance but knew that she would be starting a vacation soon after, and did not want her shiny, new blender to be sitting on her front step. So being the generous DIL that I am, I offered to have it shipped to my house, where I could take it in. And I offered to go one step further – I would test out the new Vitamix. After considerable laughing on both sides of the phone, we decided to venture forth with this plan.
The Vitamix arrived on my doorstep on a Thursday evening. I opened the box to reveal the machine that had a very pretty cinnamon hue. I spent most of that weekend just reading the manual and all of the cookbooks that came with it. There was quite a bit of reading material! By Sunday afternoon I was ready to try my first creation – Turnip Soup! I enjoy roasted turnips and had never tried making a soup that required blending. Now was the time!
I peeled and cubed the turnip before roasting so the vegetable became very tender. I chopped the potatoes and apples yet left the skins on because I figured the Vitamix would blend all those pieces well, which it did. If your blender is not as powerful you may want to peel those items.
Turning a Vitamix blender on for the first time is quite an experience. Please note that any lightweight items (such as napkins, nuts, etc.) on any nearby counterspace will move as a result of the wind current created. The hum is distinctive, kind of like an airplane taking off but not as loud. That Vitamix had the food blended in no time! I had to blend a few batches, which got to be kind of a messy experience, but the blender is really easy to clean. Below are the steps I took to a very tasty blended soup with roasted turnip, apple and potato. I hope that you like the soup as much as SensitiveHusband and I did.
1 turnip, peeled and cubed
2 apples, peeled (optional), cored, and coarsely sliced
2 russet potatoes, peeled (optional) and cubed
2 tablespoons butter
2 cups vegetable broth (I like Pacific Natural Foods Mushroom Broth)
4 cups water
4 cloves garlic, peeled
salt and pepper to taste
Cut turnips into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don’t worry about precision because the soup is going to be blended anyway. Place turnip pieces in a 9×13 glass pan lined with parchment paper. Toss with olive oil, salt and pepper, and then bake at 375 degrees for 45 minutes. Let cool before blending.
Peel the potato and cut it into pieces about the same size as the turnip.
In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.
Add the garlic and cook for 2-3 minutes.
Add the broth, water and potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the potatoes are soft enough that they can easily be pierced with a knife.
Remove from heat and purée the potato and liquid in a blender along with turnip, working in batches if necessary.
Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.
Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
Season to taste with salt and pepper. If desired, add a garnish such as sauteed garlic and kale.