1 tsp. olive oil1 small sweet potato, peeled and cut into 1-in. pieces 2½ c. chicken or veggie broth, homemade or low-sodium canned 4 med. turnips, peeled and cut into 1" pieces 1¼ tsp. kosher salt freshly ground pepper, to taste 3 Tbsp. milk or soy milk 1 tsp. fresh thyme

Preheat the oven to 400 degrees. Brush a baking sheet lightly with the olive oil. Using a vegetable peeler, make long, thin strips from one of the turnips. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 min. Set aside. Put the remaining turnips and the sweet potato in a med. saucepan. Add 2 cups of the broth, and bring to a boil over med-high heat. Reduce to a simmer and cook until vegetables are tender, about 15 min. Drain, reserving the liquid. Transfer the vegetables and ¼ cup of the broth to a food processor and puree until smooth. Add the reserved broth, salt, and pepper. Puree until smooth. Divide among soup bowls. Drizzle some of the milk in a circle over the soup. Sprinkle some of the turnip crisps and thyme leaves in the center of each circle. Serve immediately.

adapted from A Well Seasoned Appetite by Molly O’Neill