Recipe Provided by Susan Reda
1 head garlic, separated into cloves, and wrapped in aluminum foil
5 turnips, medium size, peeled, cut into quarters, reserve turnip greens
1 medium onion, peeled and cut into quarters
4 cups vegetable, chicken stock or water
½ T Sea salt and 1 ½ t. freshly ground pepper
½ t. freshly ground nutmeg
½ cup of Greek yogurt
Place ¼ cup olive oil in bottom of heavy roasting pan. Add turnips, onions and toss to coat and season with salt and pepper. Add packet of garlic. Bake in 425 degree oven for 30 to 40 minutes, tossing once or twice during cooking process, or until turnips and onions are fork tender. Unwrap garlic and when cool, squeeze out the flesh and discard papery skins.
Place roasted vegetables in a large stockpot. Add liquid and bring to a boil, reduce to a simmer and cook, uncovered, for 20 minutes. Puree until smooth with and immersion blender of food processor. Return soup to pot, stir in nutmeg, and ¼ cup of the yogurt.
Reheat. Taste and adjust seasonings. Wash several tender turnip leaves and tear them into ½ inch strips. Serve soup in preferred vessel, garnish with a dollop of yogurt and several strips of greens.