Creamy Turnip Soup

Take 1 tablespoon oil and butter in a large saucepan over medium heat.

Add onion and cook until they turn pinkish.
Add Peeled and sliced turnips.
Add salt and 1/4 teaspoon white pepper; stir to combine.

Cover and cook, stirring once or twice, for 10 minutes.
Add vegetable broth or water or chicken broth. Bring to a boil.

Reduce heat to simmer, cover and cook until the turnips are tender for 10 to 15 minutes more.

When turnips are soft enough add a few leaves of turnip green or spinach leaves.

Puree the soup in the pan using a blender to get a smooth texture.
Boil the soup again and add white vinegar for little sourness.

Serve the soup topped with grated carrots. I did with pomegranate to give little sweet crunch in mouth.