Serves 2

• 1 lb Gold Ball Turnips
• 1 cup Apple Cider
• ½ Onion, Red or Yellow
• 4 Tbsp Olive Oil
• Salt & Pepper
• 1 Pear (Optional)

Preheat your oven to 400 degrees. Wash the turnips and cut into ½” cubes. Cut the onion into similar cubes. Toss with two tablespoons of olive oil, salt and pepper. Arrange in a single layer on a baking sheet. Roast until the turnips are tender, about 15-20 minutes. In a blender, puree the turnips and onions with the apple cider and enough water to achieve a smooth consistency. Warm the soup in a small pan. Taste and adjust the seasoning. You can add a bit of crumbled Santaka pepper if you like a spicy soup. Drizzle with olive oil and sliced pear, if desired. If you want to make a hearty meal out of this soup, serve with some cheesy toasts: top a few thick slices of bread with some Flory’s Truckle and pop them under the broiler until the cheese is melted and beginning to bubble.