Cut the turnip and celery into bigger pieces, dice the onion.
Heat up the oil and braise the veggies a bit.
Pour the water on top and cook until the veggies are tender, but not overcooked. When ready, pour the soup into the blender. Blend until smooth.
Add salt and pepper to taste. Sprinkle some chives or red paprika on top when serving.
Recipe by From fertility to postnatal recovery with Andrea Conolly-Balazs at https://yoganutrition.com/recipes-nutrition/soups/celery-turnip-cream-soup-without-the-cream/