Turnip and Sweet Potato Soup

1 large white turnip, peeled and chopped in 1 inch cubes
1 frozen container of McKenzie's Yellow Turnips (instead of using this, you can add extra fresh turnips)
1 sweet potato, peeled and chopped in 1 inch cubes
1 medium onion, chopped
1 shallot, chopped
2-3 tbsp of olive oil
about 1/4 Cup of white wine (maybe less)
1 cup of water
2 cans of low sodium, fat free broth (chicken or vegetable)
salt and pepper to taste
other herbs to taste

In large sauce pan, saute onion and shallot in olive oil until tender.
Add turnips and sweet potato (I only had 1 turnip in the house, which is why I added the frozen turnip to it. Otherwise, I would use more another 1-2 fresh turnips). Color of turnip depends on what you like or prefer. I used a combination of white with purple tops and yellow.
Add white wine to prevent veg from sticking to pan.
Add broth and water and cover. Cook on medium to medium/high until the turnips and sweet potato are tender.
Remove from heat and let cool for 15-20 min.
Add in batches to a food processor or blender and puree until smooth.
Return to pot and heat, adding spices and herbs to taste.
Makes 8 1-cup servings.
Tastes great without sweet potato too!

Number of Servings: 8

Recipe submitted by SparkPeople user TESSA80.