1 large onion, peeled and sliced
1 large clove garlic, peeled and crushed
1 turnip, peeled and chopped
1 medium parsnip, peeled and chopped
2 cups vegetable stock
2 ribs celery, chopped
2 cups fresh spinach
½ bunch flat leaf parsley
Fresh lemon juice to taste
Sauté onion and garlic in a large saucepan with ¼ cup stock for 4 minutes. Add turnip and parsnip, sauté for another 3 minutes. Add the rest of the stock and simmer for 10 minutes.
Stir in celery and spinach, simmer for 5 minutes. Add parsley at the end and simmer for 1 minute.
Pour mixture into a blender, or use an immersion blender, blend until smooth. Add lemon juice to taste.
Try a drizzle of olive oil and some lemon zest when serving.