• 12 ounce Versatile Veggies® Diced Rutabagas
• 12 ounce Versatile Veggies® Diced Sweet Potatoes
• 2/3 cup coconut oil, divided
• 1 tablespoon chopped garlic
• 8 ounce Versatile Veggies® Diced Yellow Onion
• 2 quarts low-sodium vegetable broth
• 16 ounces Nature’s Greens® Turnips
• 2 cups unsweetened Almond milk, divided
• 1 tablespoon curry powder

Heat oven to 425 F. In a large bowl, stir rutabagas and sweet potatoes together. Add mixed vegetables onto a cookie sheet and drizzle with 1/2 cup oil. Bake for 20 minutes. Stir vegetables and bake for an additional 20 minutes. Remove from oven and set aside. In a medium skillet heat remaining  oil to high. Reduce heat to medium and sauté chopped garlic for 2 minutes. Add onion and sauté for 3 minutes, stirring often; set aside. In a large pot, pour vegetable stock. Heat to high then reduce heat to medium. Add turnip greens, sautéed garlic and onions. Purée roasted vegetables with 1/2 cup Almond milk: add to turnip greens along with remaining milk.  Stir in curry. Cook over medium heat for 30 minutes or until desired tenderness.