Easy Creamy Turnip Soup - Atlanta Magazine

Ingredients

• 3 medium purple-topped turnips (about 1 1/4 pounds) trimmed, peeled and cut into 1/2-inch pieces
• 1 medium Yukon gold potato (about 1/2 pound), cut into 1/2-inch pieces
• 1 quart vegetable stock or broth
• 2 to 3 tablespoons heavy cream or half and half (optional)*
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly grated nutmeg (plus more for garnish)
• Salt and freshly ground black pepper to taste