Instructions

1. Finely chop the onion, garlic.
2. Heat the oil in a pan, then gently fry the onion and garlic for 5 minutes or until soft.
3. Meanwhile, peel the turnips and carrots, then chop them roughly. Chop the bell pepper too.
4. Add the chopped veggies to the onion, stir for a minute, then add enough stock to cover them well.
5. Bring to the boil, then cover and simmer for 20 minutes.
6. Turn off the heat and add the parsley.
7. Using a hand-held blender or liquidizer, process the soup until smooth.
8. Taste and season with salt and pepper, if needed.
9. Serve warm.