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For 4 people:
700 g of turnips
1 clove of garlic
3 tablespoons extra virgin olive oil
Peel the potatoes and peel the turnips, then slice thinly.
Chop the garlic and onion and fry briefly in a large saucepan, then add the turnips and potatoes and let them flavor stirring often.
Cover with about 1.2 litres of water (1 litre if you prefer a thicker soup) and let it simmer for 45 minutes after salty and peppery.
Serve with slices of toasted bread.